| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food9 |
1 |
servings |
INGREDIENTS
|
|
Scallops |
| 1 |
lg |
Potato |
|
|
Some clarified butter |
| 4 |
|
Red peppers |
| 4 |
|
Yellow peppers |
| 2 |
|
Onions |
| 6 |
|
Plum tomatoes |
|
|
Plenty of olive oil |
|
|
Garlic clove |
| 1 |
|
Pinches sugar |
|
|
Crispy pancetta |
|
|
Chopped parsley |
|
|
Selection of frisse lettuce; chervil, basil, |
|
|
; tarragon and dill |
|
|
; for the salad |
INSTRUCTIONS
FOR THE PEPPERONATA
TO SERVE
Cut the potato into a cylinder and cut thin slices on a mandolin. Blanch
these in clarifeid butter. Cool and place slices on a baking parchment. Put
2 slices on top of one another. Place a scallop on the potato. Cool. Turn
over and the potato will have set on top of the scallop.
Pan fry potato side down, it will go golden brown and set on the scallop.
Turn over to caramelise the scallop.
For the pepperonata: slice the peppers and onions. Cut the tomatoes into 8.
Sweat the onions in plenty of olive oil. Add some chopped garlic and then
add the peppers. Cook for 8 minutes and then add the tomatoes. Season, add
a little sugar. When soft add olive oil.
Make mash in the usual way, add lots of chopped parsley.
To serve: Place a cutter in the centre of a plate and full with mash. Place
the pepperonata around the plate. Place the scallops on plate. Put a criss
cross of crispy pancetta over the potato. Top with a small selection of the
salad.
Converted by MC_Buster.
Per serving: 516 Calories (kcal); 4g Total Fat; (5% calories from fat); 17g
Protein; 119g Carbohydrate; 0mg Cholesterol; 66mg Sodium Food Exchanges: 1
1/2 Grain(Starch); 0 Lean Meat; 17 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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