Roaste half- shell scallops with marinated summer vegetables and herb and lemon oil dressing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
FOR THE MARINATED VEGETABLES5 shallots, peeled and sliced finely2 red capsicums,deseeded, peeled and finely sliced2 yellow capsicums,deseeded and finely sliced5 baby carrots, peeled and finely sliced2 zucchinis, finely sliced2 tomatoes, deseeded and diced50 ml extra virgin olive oil150ml white wine vinegar100ml orange juicea few drops of orange blossom water1/2 tsp white sugar10 purple basil leaves, torn into pieces5 thyme sprigsFOR THE HERB AND LEMON OIL DRESSING4 shallots, finely sliced2 cloves garlic, finely sliced6 white anchovies, finely diced200ml lemon oil100ml extra virgin olive oil1 bunch flat leafed parsley, leaves picked washed and finely chopped1/2 bunch mint, picked washed and finely chopped50 ml fresh lemon juicesalt and pepper to tasteFOR SCALLOPS14 large half shell Australian or Tasmanian scallopsi bunch watercress, into sprigsvegetable oil for frying
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.
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.
Nutritional Info 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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