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Name: Roast Scallops with Spicy Lemon Couscous And Turmeric Butte
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: Pepper; Lemon; Concentrated fennel water; Couscous; Scallops; Salad leaves; Lemon oil dressing; Salt; Fish stock; Chives; Vegetable oil; White wine vinegar; Turmeric butter

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INGREDIENTS

Pepper
Lemon
Concentrated fennel water
Couscous
Scallops
Salad leaves
Lemon oil dressing
Salt
Fish stock
Chives
Vegetable oil
White wine vinegar
Turmeric butter

INSTRUCTIONS

Fry scallops in oil cup side down. In a separate pan heat some concentrated fennel water and fish stock mixed together with white wine vinegar. Add a little turmeric butter to thicken the mixture. Remove the scallops after 2-3 minutes and season with salt, pepper and lemon. Mix a selection of salad leaves in a bowl with lemon oil dressing. Whisk the fish stock sauce preferably with a hand blender. Pour 2-3 tablespoons onto a serving plate. Decorate with the cooked scallops. Optional: Place the couscous in the centre of the plate and garnish with the salad leaves and chives.

NOTES

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Nutrition

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Serving Size: 1 Serving (351g)
Recipe Makes: 1 servings

Calories: 513
Calories from Fat: 19 (4%)

Amt Per Serving		% DV

	Total Fat 2.1g	3 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.6g
Cholesterol 1.2mg		0 %
Sodium 197.7mg		7 %
Potassium 541.1mg		14 %
Total Carbohydrate 108.7g		32 %
	Dietary Fiber 11.5g	46 %
	Sugars, other 97.2g
Protein 20g		29 %
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.

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Calories per serving: 513

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