Try this Sea Scallops a la Caprese recipe, or contribute your own.
Suggest a better descriptionPREHEAT A GAS GRILL or prepare a fire in a charcoal grill.
Place a piastra (see page 9) on the grill to preheat.
Slice the tomatoes creatively (leave very small ones whole, or halve them) and layout on a platter. Tear the basil leaves over the tomatoes, strewing them about. Set aside.
Season the onion slices on both sides with salt and pepper. Place them on the hot dry piastra and cook, unmoved, for 7 to 10 minutes, until well charred on the first side. Using tongs,
carefully turn the slices over and cook for 7 to 10 minutes on the second side, until well charred and softened. Transfer to a plate and let cool slightly, then separate the onion slices into smaller rings and scatter them over the tomatoes. Drizzle the whole mess with 3 to 4 tablespoons ofthe olive oil.
While the onions cook, carve a checkerboard pattern about 1/4 inch deep into one side of each scallop. Season the scallops all over with salt and pepper, toss them in a bowl with the remaining 2 tablespoons oil, and stir gently to coat.
Place the scallops on the dry clean piastra, design side down, and cook for 5 to 7 minutes, unmoved, until almost cooked-they should be opaque almost all the way through. Flip them over and sear for just 30 seconds, then remove and arrange on the tomato salad.
Sprinkle the scallops and tomatoes with Maldon salt, squeeze the lemon halves over them, and serve.
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Serving Size: 1 Serving (425g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 478 | ||
Calories from Fat: 373 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.5g | 55 % | |
Saturated Fat 5.7g | 29 % | |
Monounsaturated Fat 29.7g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 14.8mg | 5 % | |
Sodium 88.8mg | 3 % | |
Potassium 851.3mg | 22 % | |
Total Carbohydrate 20.6g | 6 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 15.2g | ||
Protein 10.9g | 16 % | |
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: 478
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