| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Sami |
Simply, Fish |
1 |
servings |
INGREDIENTS
| 12 |
lg |
King scallops |
| 5 |
|
Heads fresh chicory |
|
|
Juice and zest of 2 oranges |
| 2 |
|
Sprigs fresh thyme |
| 250 |
ml |
White wine; (9fl oz) |
| 85 |
g |
Castor sugar; (3oz) |
| 1 |
|
Clove garlic |
| 1 |
|
Shallot |
| 8 |
g |
Butter; (1oz) |
| 200 |
g |
Washed mixed salad leaves; (7oz) |
|
|
Balsamic vinegar |
|
|
Olive oil |
|
|
Salt and pepper |
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:
“God: so personal that in comparison we are cold unfeeling machines”