Sea Scallops With Cucumber Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Dujour03 | 1 | Servings | |
INGREDIENTS
| 1 | Cucumber, seeded | |
| 2 | Egg yolks | |
| 2 | oz | Rice wine vinegar |
| 1 | Jalapeno chili, seeded | |
| 1 | T | Fresh lime juice |
| 3/4 | c | Olive oil |
| Salt | ||
| Pepper | ||
| 1 | T | Toasted sesame oil |
| 1 | T | Olive oil |
| 12 | Jumbo sea scallops | |
| Salt | ||
| Pepper | ||
| 1 | T | Minced chives |
INSTRUCTIONS
Cut cucumber into several small pieces. In blender combine cucumber, egg, vinegar, chili and lime juice. Blend until thoroughly mixed. With blender running, slowly add olive oil, salt and pepper. Add sesame oil. Serve at room temperature. Scallops In large non-stick pan heat olive oil until very hot. Season scallops with salt and pepper. Sear, scallops for about 35 seconds, on each side until medium rare or golden brown on each side. Remove from pan and drain on a paper towels. Spoon 2 to 3 tablespoons of cucumber dressing on a plate. Place three scallops on top of dressing and sprinkle with chives. Serve. Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9115 - PATRICK CLARK Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1832
Calories From Fat: 1676
Total Fat: 198.5g
Cholesterol: 360.2mg
Sodium: 611.8mg
Potassium: 913.2mg
Carbohydrates: 34.2g
Fiber: 2.7g
Sugar: 4.8g
Protein: 7.4g