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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 2,282.3
  • Total Fat: 192.7 g
  • Cholesterol: 44.8 mg
  • Sodium: 771.4 mg
  • Total Carbs: 117.0 g
  • Dietary Fiber: 9.3 g
  • Protein: 38.1 g

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Roaste half- shell scallops with marinated summer vegetables and herb and lemon oil dressing

Submitted by: BIGEARS2

Introduction

A beautiful entree or light meal for a special occasion for scallop lovers. Definitely NOT a diet food but at least its sparked for easier calculation. Great one for valentines day to or anniversary meal.
*Orange Blossom Water is available from specialist food stores and middle eastern grocers
** Lemon Oil is available at specialist food stores and mediterranean grocers.
A beautiful entree or light meal for a special occasion for scallop lovers. Definitely NOT a diet food but at least its sparked for easier calculation. Great one for valentines day to or anniversary meal.
*Orange Blossom Water is available from specialist food stores and middle eastern grocers
** Lemon Oil is available at specialist food stores and mediterranean grocers.

Number of Servings: 2

Ingredients

    FOR THE MARINATED VEGETABLES
    5 shallots, peeled and sliced finely
    2 red capsicums,deseeded, peeled and finely sliced
    2 yellow capsicums,deseeded and finely sliced
    5 baby carrots, peeled and finely sliced
    2 zucchinis, finely sliced
    2 tomatoes, deseeded and diced
    50 ml extra virgin olive oil
    150ml white wine vinegar
    100ml orange juice
    a few drops of orange blossom water
    1/2 tsp white sugar
    10 purple basil leaves, torn into pieces
    5 thyme sprigs

    FOR THE HERB AND LEMON OIL DRESSING
    4 shallots, finely sliced
    2 cloves garlic, finely sliced
    6 white anchovies, finely diced
    200ml lemon oil
    100ml extra virgin olive oil
    1 bunch flat leafed parsley, leaves picked washed and finely chopped
    1/2 bunch mint, picked washed and finely chopped
    50 ml fresh lemon juice
    salt and pepper to taste

    FOR SCALLOPS
    14 large half shell Australian or Tasmanian scallops
    i bunch watercress, into sprigs
    vegetable oil for frying

Directions

Boil white wine vinegar and orange juice, then pour directly over prepared sliced vegetables and allow to stand until room temperature. Once cooled, add the olive oil, orange blossom water, sugar, basil leaves, and thyme and allow everything to marinate further for at least 1 hour.
Combine all herb and lemon oil dressing ingredients and allow to infuse for at least 30 mins.
Clean the scallops and keep in the refrigeratoe until needed. Clean and dry scallop shels and place 7 in a circle on each plate.
Preheat a large heavy based fry pan until at good hot heat. Place a small amount of vegetable oil in the hot frying pan, roast each scallop until golden brown on the first side, and then very quickly on the second side.
TO SERVE
Top each scallop shell with as much marinated vegetables as you want to use (there may be some left over), then place the scallops on top of the marinated vegetables, then top each scallop with a quarter of a teaspoon of herb and lemon oil dressing, then garnish with watercress sprigs.
SERVES 2 as a light lunch or dinner or for an calorie heavy entree

Number of Servings: 2

Recipe submitted by SparkPeople user BIGEARS2.






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