| 4 x garlic cloves minced |
1 garlic cloves |
$4.00 per pound
|
$0.03 |
| 1 c. white wine |
1/4 cup |
$0.35 per fluid ounce
|
$0.70 |
| 1 pch saffron |
1/4 pinch |
$17.77 per 0.06 ounces
|
$0.46 |
| 1/2 c. red wine vinegar |
2 tablespoons |
$3.39 per 12 fluid ounces
|
$0.28 |
| 1 Tbsp. Dijon mustard |
3/4 teaspoon |
$2.69 per 8 ounces
|
$0.04 |
| 2 tsp honey |
1/2 teaspoon |
$4.69 per 12 ounces
|
$0.05 |
| 1 c. extra-virgin extra virgin olive oil |
1/4 cup |
$5.99 per 16 fluid ounces
|
$0.75 |
| 2 x plum tomatoes sliced in half, oven roasted till soft and minced Salt to taste Freshly-grnd black pepper to taste |
1/2 tomatoes |
$1.99 per pound
|
$0.14 |
| 1 Tbsp. extra virgin olive oil |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
| 1 lrg onion finely minced |
1/4 onion |
$0.79 per pound
|
$0.07 |
| 4 x garlic cloves finely minced |
1 garlic cloves |
$4.00 per pound
|
$0.03 |
| 12 x sea scallops Extra virgin olive oil as needed Salt to taste Freshly-grnd black pepper to taste Squid Ink Broth |
3 sea scallops |
$9.99 per pound
|
$1.98 |
| 1 lb angel hair pasta cooked al dente, and liquid removed well Grilled Scallops Tomato-Saffron Vinaigrette Minced fresh parsley |
1/4 lb |
$1.25 per pound
|
$0.31 |
| Total per Serving |
$4.88 |
| Total Recipe |
$19.51 |
Suggestions?