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Ингредиенты
- 8 x Diver scallops
- 2 x Heads endive, sliced 1/4 inch
- 1 Tbsp. Sugar
- 2 Tbsp. Canola oil One lemon, juice of Chives, for garnish
- 1/2 c. Mussel juice or possibly vegetable juice Lemon zest
- 3 Tbsp. Butter
- 1 Tbsp. Extra virgin oil
Инструкции
- Bring stock to boil. Add in butter, extra virgin olive oil, 1/2 lemon juice, citrus zest, salt and pepper. Blend.
- Season and sear scallops in oil for 2 min on each side. Saute/fry endive in one Tbsp. butter, add in sugar and caramelize for one minute. Place endive in middle of plate, place 2 scallops on top and pour sauce over scallops.
- Notes: Scott Bryan, the critically acclaimed new chef and owner of NYC's Luma restaurant, sears diver scallops with infused oils.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 951g | |
| Calories 624 | |
| Calories from Fat 439 | 70% |
| Total Fat 49.92g | 62% |
| Saturated Fat 23.34g | 93% |
| Trans Fat 0.35g | |
| Cholesterol 92mg | 31% |
| Sodium 439mg | 18% |
| Potassium 2781mg | 79% |
| Total Carbs 42.18g | 11% |
| Dietary Fiber 27.4g | 91% |
| Sugars 14.82g | 10% |
| Protein 11.39g | 18% |
