0
(0)
CATEGORY CUISINE TAG YIELD
Seafood, Meats, Vegetables Dressing, Salads, Seafood 4 Servings

INGREDIENTS

8 Sea scallops, about 1/2 lb
3 c Lamb's lettuce, mache
loosely packed
1 1/2 T Ceylon Tea-Infused Vinegar
see recipe
3 T Vegetable oil
1 1/2 T Olive oil
1/4 t Salt
1/8 t Freshly ground black pepper
1/2 oz Black truffle, trimmed and
thinly sliced optional
1 T Fresh chervil, snipped OR
1/2 t Fresh tarragon, MIXED WITH
1 t Fresh parsley, chopped

INSTRUCTIONS

1997    
Put the scallops in a single layer on the steamer rack, set over
simmering water, cover, and steam 2 minutes just to firm the flesh.
Cut the scallops crosswise into thin slices, and put them in a serving
bowl. Add the lettuce, then add the vinegar and oils and sprinkle  with
the salt and pepper. Mix well. Sprinkle with the chervil or the
chopped tarragon and parsley. If you have one, add the truffle, and
serve.  Source: "Cuisine a la Vapeur: The Art of Cooking wtih Steam" by
Jacques Maniere; translated by Stephanie Lyness Posted to MM-Recipes
Digest V4 #054 by Linda Place <placel@worldnet.att.net> on Feb 22,

A Message from our Provider:

“Having Truth decay? Brush up on your Bible!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 140
Calories From Fat: 138
Total Fat: 15.6g
Cholesterol: 0mg
Sodium: 146.2mg
Potassium: 31.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?