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Pan-Fried Scallops with a Garden Salad and Grain Mustard Vinaigrette

Pan-seared scallops served with a fresh herb and shallot garden salad tossed in a tangy grain mustard vinaigrette.

HealthyQuickSeafoodDairy FreeGluten FreeScallopsSalad
Estimated Nutrition
Calories
227.6
kcal / serving
910.4 kcal total
Carbs
11.2g
per serving
44.8 g total
Fat
15.6g
per serving
62.2 g total
Protein
10.7g
per serving
42.8 g total
Cook Time
5
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Wholegrain Mustard
50
ml
White Wine Vinegar
Fruits
0.5
piece
Lemon
Juice only
Liquids
50
ml
Water
NutsSeeds
1
to taste
Salt
For seasoning
1
to taste
White Pepper
Ground
1
handful
Tarragon
Fresh, chopped
1
bunch
Mixed Herbs
Fresh chervil, basil and chives, roughly chopped
1
to taste
Black Pepper
Freshly ground
OilsFats
2
tbsp
Olive Oil
For vinaigrette
1
to taste
Olive Oil
To cook
Seafood
10
piece
Scallops
Removed from shells, cleaned and halved
Vegetables
100
g
Mixed Leaf Salad
2
piece
Shallots
Finely chopped

Method

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