Grilled scallops with vegetables recipe

  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 374 calories / serving
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074738 grilled scallops with vegetables in sauce HERO

Cook the potatoes in a large saucepan of salted, boiling water until tender; usually about 15 minutes. Drain and leave to cool to one side.

Blanch the grean beans in a large saucepan of salted water for 2 minutes, then remove and blanche the mangetout in the same water for 1 minute. Refresh both kinds of beans in iced water.

Parboil the onions in a saucepan of salted, boiling water for 3-4 minutes until just tender, then remove and refresh in iced water. Parboil the carrots in the same saucepan of salted, boiling water for 3-4 minutes until just tender, then refresh in iced water.

Bring the stock to a simmer over a moderate heat then whisk in the crème fraîche. Season to taste and keep over a low heat.

Preheat the grill to hot.

Brush the scallops with the olive oil and season. Grill in batches; cook for 2 minutes on one side until golden and slightly crisp on top, then flip and cook the other side for 1 minute.

Meanwhile, whisk the butter into the sauce until melted. Arrange a mixture of the vegetables in serving bowls, then pour the sauce on top. Sit the grilled scallops on top and serve immediately.

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  • Ingredients

  • 50ml olive oil
  • 25g butter
  • 12-16 defrosted scallops, with roe removed
  • 100g green beans, trimmed
  • 125g baby carrots
  • 50g frozen peas, thawed
  • 50g Mangetout
  • small handful of shallots, peeled
  • 200g gold/yellow fleshed baby potatoes, peeled and cut into large dice
  • 300ml light vegetable stock
  • 100ml crème fraiche
  • salt
  • pepper
  • Energy 1550kj 374kcal 18%
  • Fat 29g 42%
  • Saturates 12g 60%
  • Sugars 5g 5%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 13.3g Protein 12.6g Fibre 4.1g


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