INGREDIENTS

INSTRUCTIONS

To make the jam, chop the onion and garlic finely and saut in a deep
pan with the butter for a few minutes.  While this is cooking, chop the
chicory into thin slices and add to  the pan with the sugar, wine,
orange and zest and the fresh thyme.  Bring to the boil and reduce the
heat and simmer gently for about 4  minutes. Until the chicory goes a
caramalized sort of see through  texture, remove from the heat and
season with salt and pepper.  Heat a non-stick frying pan on the stove
to a high heat and season the  fresh scallops. Place a little olive oil
in the hot pan and add the  scallops.  Cook on one side for about a
minute until a nice golden colour has  appeared. Turn them over and
cook the same on the other side. Remove  from the heat and place on the
four plates. Add some of the jam in  the centre and a nice high pile of
the salad on the top. Drizzle  olive oil and a little vinegar around
the plate to achive a marbled  pattern and serve.  Converted by
MC_Buster.  Per serving: 240 Calories (kcal); 7g Total Fat; (71%
calories from  fat); 1g Protein; 5g Carbohydrate; 18mg Cholesterol;
80mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fruit; 1  1/2 Fat; 0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

A Message from our Provider:

“WARNING: Exposure to the Son may prevent burning.”

Nutrition (calculated from recipe ingredients)
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Calories: 589
Calories From Fat: 300
Total Fat: 34g
Cholesterol: 17.2mg
Sodium: 50.2mg
Potassium: 1348.3mg
Carbohydrates: 68.4g
Fiber: <1g
Sugar: <1g
Protein: 10.3g