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Ингредиенты
- 6 lrg Scallops
- 1/4 c. Lime juice
- 2 tsp Finely minced jalapeno pepper
- 1 x Diced tomato
- 1/4 c. Finely minced red onion Salt & freshly grnd pepper
- 1 Tbsp. Finely minced cilantro
- 1 Tbsp. Finely minced parsley
- 1 Tbsp. Finely minced dill
- 1 c. Beet juice
- 1 tsp Prepared horseradish
- 1 Tbsp. Grated ginger
- 1 Tbsp. Sugar
- 1/4 c. Extra virgin extra virgin olive oil
- 1 Tbsp. Minced parsley
- 1 Tbsp. Minced dill Salt & freshly grnd pepper
- 6 piece thinly sliced smoked salmon
- 1 c. Mixed baby lettuce
Инструкции
- Pat scallops dry. In a skillet on high heat, saute/fry scallops over high heat till golden but not cooked through, about 1 minute
- In a bowl mix together lime juice, jalapeno, tomato, onion, salt and pepper, cilantro, parsley and dill. Place scallops in marinade for 12 hrs, chill.
- Remove scallops from marinade. Carefully wrap smoked salmon around each scallop completely enclosing it. Wrap each scallop tightly with plastic wrap and chill till needed.
- To make beet sauce, mix all ingredients together in a small pot and reduce till syrupy, about 6 to 8 min. Cold.
- Blend parsley and dill in food processor with extra virgin olive oil till finely incorporated. Season and chill.
- With a sharp slicing knife, slice the scallops in half then remove the plastic wrap.
- Place 3 halves of scallop on plate and top with greens. Using a tsp., drizzle the two sauces on the plate and serve immediately.
- Serves 4
- in Ontario's Wine Country.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 413g | |
| Recipe makes 4 servings | |
| Calories 846 | |
| Calories from Fat 486 | 57% |
| Total Fat 54.1g | 68% |
| Saturated Fat 11.05g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 178mg | 59% |
| Sodium 468mg | 20% |
| Potassium 1956mg | 56% |
| Total Carbs 16.15g | 4% |
| Dietary Fiber 4.6g | 15% |
| Sugars 9.28g | 6% |
| Protein 70.24g | 112% |
