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Name: Sesame Crusted Scallops on Transparent Apple, Yam, Gallette
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 6 Maine scallops; 2 Pieces rice paper; 3 ts Sesame seed; 1 Peeled yam; 1 ts Fennel seed; 1 ts Pink peppercorns; 3 ts Chopped chervil; 3 ts Pecorino cheese; 1/4 c olive oil; 1 Peeled apple; 1/2 c Mixed exotic salad greens

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INGREDIENTS

6 Maine scallops
2 Pieces rice paper
3 ts Sesame seed
1 Peeled yam
1 ts Fennel seed
1 ts Pink peppercorns
3 ts Chopped chervil
3 ts Pecorino cheese
1/4 c olive oil
1 Peeled apple
1/2 c Mixed exotic salad greens

Servings

INSTRUCTIONS

Emerse rice paper into bowl of water briefly, remove and pat dry. Sprinkle fennel seed, peppercorns, cheveril and cheese onto rice paper. Slice apples and yams to 1/4 inch thickness and fan on paper evenly and season. Place second piece of rice paper on top.(From here on referred to as gallette) To a hot frying pan add olive oil then add gallette. When gallette is cookinig, season scallops with salt and pepper and dip in sesame seeds then place them around edge of pan. After about 3 to 5 minutes carefully flip both scallops and gallette. Keep on heat until golden brown. Remove. Slice gallette into wedges. Place on plate with scallops. Garnish with mixed greens. NOTES : Recipe courtesy of Anthony Ambrose of Ambrosia on Huntington in Boston, Massachusetts Recipe by: IN FOOD TODAY SHOW #INJ168A

NOTES

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Sesame Crusted Scallops on Transparent Apple, Yam, Gallette

6 Maine scallops
2 Pieces rice paper
3 ts Sesame seed
1 Peeled yam
1 ts Fennel seed
1 ts Pink peppercorns
3 ts Chopped chervil
3 ts Pecorino cheese
1/4 c olive oil
1 Peeled apple
1/2 c Mixed exotic salad greens

Emerse rice paper into bowl of water briefly, remove and pat dry. Sprinkle  fennel seed, peppercorns, cheveril and cheese onto rice paper. Slice apples  and yams to 1/4 inch thickness and fan on paper evenly and season. Place  second piece of rice paper on top.(From here on referred to as gallette) To  a hot frying pan add olive oil then add gallette. When gallette is  cookinig, season scallops with salt and pepper and dip in sesame seeds then  place them around edge of pan. After about 3 to 5 minutes carefully flip  both scallops and gallette. Keep on heat until golden brown. Remove. Slice  gallette into wedges. Place on plate with scallops. Garnish with mixed  greens.        NOTES : Recipe courtesy of Anthony Ambrose of Ambrosia on Huntington in  Boston, Massachusetts    Recipe by: IN FOOD TODAY SHOW #INJ168A

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Nutrition

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Serving Size: 1 Serving (198g)
Recipe Makes: 1 servings

Calories: 266
Calories from Fat: 167 (63%)

Amt Per Serving		% DV

	Total Fat 18.6g	25 %
	Saturated Fat 2.6g	13 %
	Monounsaturated Fat 11.8g
	Polyunsanturated Fat 3.5g
Cholesterol 0mg		0 %
Sodium 5.1mg		0 %
Potassium 312.1mg		8 %
Total Carbohydrate 26.1g		8 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 21.3g
Protein 2.9g		4 %
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: 266

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