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Ingredientes
- 12 lrg King scallops
- 5 x Heads fresh chicory
- Â Â Juice and zest of 2 oranges
- 2 sprg fresh thyme
- 250 ml White wine, (9fl ounce)
- 85 gm Castor sugar, (3oz)
- 1 x Clove garlic
- 1 x Shallot
- 8 gm Butter, (1oz)
- 200 gm Washed mixed salad leaves, (7oz)
- Â Â Balsamic vinegar
- Â Â Extra virgin olive oil
- Â Â Salt and pepper
Direcciones
- To make the jam, chop the onion and garlic finely and saute/fry in a deep pan with the butter for a few min.
- While this is cooking, chop the chicory into thin slices and add in to the pan with the sugar, wine, orange and zest and the fresh thyme.
- Bring to the boil and reduce the heat and simmer gently for about 4 min. Till the chicory goes a caramalized sort of see through texture, remove from the heat and season with salt and pepper.
- Heat a non-stick frying pan on the stove to a high heat and season the fresh scallops. Place a little extra virgin olive oil in the warm pan and add in the scallops.
- Cook on one side for about a minute till a nice golden brown colour has appeared. Turn them over and cook the same on the other side. Remove from the heat and place on the four plates. Add in some of the jam in the centre and a nice high pile of the salad on the top. Drizzle extra virgin olive oil and a little vinegar around the plate to achive a marbled pattern and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1185g | |
| Calories 1491 | |
| Calories from Fat 255 | 17% |
| Total Fat 28.43g | 36% |
| Saturated Fat 7.65g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 162mg | 54% |
| Sodium 1568mg | 65% |
| Potassium 2542mg | 73% |
| Total Carbs 168.12g | 45% |
| Dietary Fiber 0.6g | 2% |
| Sugars 89.66g | 60% |
| Protein 96.64g | 155% |
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