Try this Pot Au Feu of Scallops recipe, or contribute your own.
Suggest a better description1. In a very hot frying pan heat the oil and sear the scallops till crisp on one side - 2 / 3 minutes. Turn over and seal and remove pan from heat. 2. Reduce nage juices a little and add the sweet wine and season. 3. Blanch the spinach noodles and drain. Heat with the emulsion and the chopped chives in a saucepan and add the noodles to this. 4. Serve noodles as a tower in the centre or a bowl with 3 scallops per portion around and the nage juices finished with fresh coriander. NOTES : Chef:Steven Saunders
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Serving Size: 1 Serving (124g) | ||
Recipe Makes: 4 servings | ||
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Calories: 135 | ||
Calories from Fat: 101 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 7.1g | 35 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 29.6mg | 9 % | |
Sodium 121.8mg | 4 % | |
Potassium 38.6mg | 1 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.2g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 135
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