Try this Carpaccio of Scallops with Lime And Passion Fruit recipe, or contribute your own.Suggest a better description
Peel the cucumber and reserve the skin, cut in half and remove the seeds with a teaspoon. Slice the cucumber as thinly as possible and place in a bowl, dress with a little lime juice, olive oil and a pinch of sugar. Slice the scallops on the vertical very thinly. In a three inch ring arrange a thin layer of the cucumber on a plate, then place a layer of scallops on top. Put aside in a refrigerator until required. To make the dressing remove the pulp from the inside of the passion fruit into a bowl, add the zest and juice of the lime, vinegar, a teaspoon of sugar and the olive oil and whisk together. Peel and cut the carrot into a thin julienne and blanche in boiling water for ten seconds then refresh in ice cold water and drain, do the same with the skin of the cucumber, but do not cook. Remove the plated scallops from the fridge, garnish with a little lettuce, julienne and a few picked herbs, then drizzle with the dressing and serve.
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|Serving Size: 1 Serving (865g)|
|Recipe Makes: 1|
|Calories from Fat: 330 (52%)|
|Amt Per Serving||% DV|
|Total Fat 36.7g||49 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 25.2g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 39.6mg||12 %|
|Sodium 454.2mg||16 %|
|Potassium 1533.7mg||40 %|
|Total Carbohydrate 70.8g||21 %|
|Dietary Fiber 19.2g||77 %|
|Sugars, other 51.6g|
|Protein 25.9g||37 %|
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Calories per serving: 636
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