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Ingredientes
- 8 lrg Clean scallops
- 1/2 x Cucumber
- 2 x Passion fruits
- 2 x Ripe limes
- 150 ml Extra virgin extra virgin olive oil, (5fl ounce)
- 40 ml Passion fruit vinegar
- 2 x Carrots Caster sugar Lollo Rosso Lambs lettuce Chervil and chives to garnish Sea salt
Direcciones
- Peel the cucumber and reserve the skin, cut in half and remove the seeds with a tsp.. Slice the cucumber as thinly as possible and place in a bowl, dress with a little lime juice, extra virgin olive oil and a healthy pinch of sugar.
- Slice the scallops on the vertical very thinly. In a three inch ring arrange a thin layer of the cucumber on a plate, then place a layer of scallops on top. Put aside in a refrigerator till required.
- To make the dressing remove the pulp from the inside of the passion fruit into a bowl, add in the zest and juice of the lime, vinegar, a tsp. of sugar and the extra virgin olive oil and whisk together. Peel and cut the carrot into a thin julienne and blanche in boiling water for ten seconds then refresh in ice cool water and drain, do the same with the skin of the cucumber, but don't cook.
- Remove the plated scallops from the fridge, garnish with a little lettuce, julienne and a few picked herbs, then drizzle with the dressing and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 358g | |
| Calories 1288 | |
| Calories from Fat 1216 | 94% |
| Total Fat 137.54g | 172% |
| Saturated Fat 18.96g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 341mg | 10% |
| Total Carbs 21.87g | 6% |
| Dietary Fiber 7.4g | 25% |
| Sugars 6.95g | 5% |
| Protein 2.01g | 3% |
