Soy & Ginger Scallops with Salad of Fennel, Asparagus & Petit Pois
2 teaspoons olive oil
juice 1 lemon
2 teaspoons mustard
1 head of fennel (about 170g)
100g cooked asparagus
80g cooked petit pois
100g cucumber
small handful fresh basil
4 spring onions, sliced
100g romaine lettuce leaves
200g scallops
a thumb ginger, grated
10g butter
2 tablespoons soy sauce
Make a dressing of the oil, lemon & mustard. Add the sliced fennel, asparagus, petit pois, cucumber, basil & spring onions and combine well.
Melt the butter in a non stick pan and then add the scallops. Sear on one side, then turn and add the ginger and soy to the pan. Cook on the other side until seared. The butter, soy & ginger should reduce to a syrup, coating the scallops.
Pile the salad on a serving plate and serve the scallops on a bed of shredded Romaine.
Nutrition Data
Calories (kcal) 502.9
Carbohydrate (g) 18.3
Protein (g) 42.7
Fat (g) 28.8
Fibre (g) 11.5
2 teaspoons olive oil
juice 1 lemon
2 teaspoons mustard
1 head of fennel (about 170g)
100g cooked asparagus
80g cooked petit pois
100g cucumber
small handful fresh basil
4 spring onions, sliced
100g romaine lettuce leaves
200g scallops
a thumb ginger, grated
10g butter
2 tablespoons soy sauce
Make a dressing of the oil, lemon & mustard. Add the sliced fennel, asparagus, petit pois, cucumber, basil & spring onions and combine well.
Melt the butter in a non stick pan and then add the scallops. Sear on one side, then turn and add the ginger and soy to the pan. Cook on the other side until seared. The butter, soy & ginger should reduce to a syrup, coating the scallops.
Pile the salad on a serving plate and serve the scallops on a bed of shredded Romaine.
Nutrition Data
Calories (kcal) 502.9
Carbohydrate (g) 18.3
Protein (g) 42.7
Fat (g) 28.8
Fibre (g) 11.5
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