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Ingredientes
- 10 lrg King scallops, shelled
- 120 ml Virgin extra virgin olive oil
- 1 x Shallot, minced
- 2 x Rashers smoked back bacon, minced
- 50 ml Fish stock
- 50 ml White wine
- 20 gm Dill, minced
- 30 gm Hazelnuts, crushed
- 3 x Garlic cloves, crushed
- 1 x Lemon, juice of
- 25 gm Unsalted butter
Direcciones
- For the sauce, fry the shallots in a little extra virgin olive oil then add in the bacon, garlic and hazelnuts. Add in the stock and wine and reduce.
- Meanwhile, lightly seal the scallops in a very warm, dry frying pan. Season and turn the scallops, remove from the pan and keep hot.
- Finish the sauce with dill, lemon juice and a knob of butter. Arrange the scallops around a crisp green salad, drizzle the sauce over them and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 600g | |
| Calories 1574 | |
| Calories from Fat 1242 | 79% |
| Total Fat 141.07g | 176% |
| Saturated Fat 28.93g | 116% |
| Trans Fat 0.0g | |
| Cholesterol 153mg | 51% |
| Sodium 664mg | 28% |
| Potassium 1322mg | 38% |
| Total Carbs 17.24g | 5% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.9g | 1% |
| Protein 54.93g | 88% |
