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Ingredientes
- 6 lrg sea scallops grilled
- 6 ounce baby lettuces - (to 8)
- 2 x golden brown beets cut in eighths, and roasted
- 2 x red beets cut in eighths, and roasted
- 2 ounce leeks julienned, fried
- 1 ounce canola oil for frying
- 1 ounce lemon basil vinaigrette (see below)
- 1 tsp minced shallots
- 2 tsp minced ginger
- 6 x lemons cut in half, grilled
- 2 Tbsp. orange juice
- 1/2 c. rice wine vinegar
- 1 tsp balsamic vinegar
- 2 Tbsp. honey Kosher salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. minced basil
Direcciones
- To make salad: Peel and slice beets. Place them in a small roasting pan and bake for 10 to 15 min at 350 degrees. Wash baby lettuces and pat dry. Cut leeks and fry quickly in a medium saucepan over medium heat; remove and place on a paper towel to blot.
- Arrange lettuces on a plate. Tuck 3 scallops in the lettuce. Alternate the two colors of beets around the plate. Lightly drizzle the dressing over the lettuce and spoon some over each scallop. Garnish the salad with crispy leeks.
- To make dressing: Juice the lemons into a blender c., being careful to strain for the seeds. Add in rice wine vinegar, shallots and ginger. Blend together. Add in balsamic vinegar, honey and orange juice; season with salt and pepper. Remove from blender and place in a bowl. Add in basil a few min before you are ready to serve the salad.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 4 servings | |
| Calories 161 | |
| Calories from Fat 69 | 43% |
| Total Fat 7.78g | 10% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.03g | |
| Cholesterol 15mg | 5% |
| Sodium 128mg | 5% |
| Potassium 510mg | 15% |
| Total Carbs 13.88g | 4% |
| Dietary Fiber 3.3g | 11% |
| Sugars 6.26g | 4% |
| Protein 9.61g | 15% |
