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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 150°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.

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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


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