Salad Of Roasted Scallops With Crispy Deep Fried Leeks An

If a skillful workman can turn a little earth and ashes into such curious transparent glasses as we daily see, and if a little seed that bears no show of such a thing can produce the more beautiful flowers of the earth; and if a little acorn can bring forth the greatest oak; why should we once doubt whether the seed of everlasting life and glory, which is now in the blessed souls with Christ, can by Him communicate a perfection to the flesh that is dissolved into its elements?

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
	Sami	Main course	4	Servings

INGREDIENTS

1		Olive Oil
5		Roasted Scallops
1		Leek, shredded
2		Chopped Shallots
1		Balsamic Vinaigrette
2		Tomatoes, diced
5		Shredded Basil Leaves
1		Lemon
5		Spears of Asparagus
		A selection Salad Leaves

INSTRUCTIONS

Sear the scallops in a hot non-stick pan until golden brown in  colour.
Add the diced tomatoes and shredded basil. Shred the leaks  into fine
strips and deep fry in vegetable oil at 150Â°c until golden  brown.
This will take a few seconds. Drain on kitchen paper and dust  lightly
with salt. Place the salad leaves which have been dressed in  the
centre of the plate. Place the five scallops around and add the
asparagus, tomatoes and scallop juices. Place the leeks on top of the
salad and serve.  Converted by MC_Buster.  NOTES : Chef:Aaron Patterson
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: The half has never been told”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 310 Calories From Fat: 19 Total Fat: 2.2g Cholesterol: 0mg Sodium: 2371.4mg Potassium: 2447.2mg Carbohydrates: 63.3g Fiber: 12.5g Sugar: 2.3g Protein: 22.5g