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Roast Scallops and Crayfish, Smoked Beetroot and Asparagus Salad

Scallops and crayfish served with home-smoked beetroot, tender asparagus, and a fresh herb salad dressed in balsamic vinegar and oil.

HealthySeafoodGourmetSaladSmoked
Estimated Nutrition
Calories
410.1
kcal / serving
1640.4 kcal total
Carbs
12.4g
per serving
49.5 g total
Fat
27.6g
per serving
110.2 g total
Protein
28.2g
per serving
112.8 g total
Cook Time
20
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
50
ml
Balsamic Vinegar
Aged
Fruits
1
piece
Lemon
Juice only
NutsSeeds
3
tbsp
Mixed Fresh Herbs
Chives and chervil, roughly chopped
OilsFats
110
ml
Olive Oil
Good quality
Other
3
tbsp
Oak Smoking Chips
Seafood
12
piece
Scallops
Hand-dived, cleaned, corals removed
20
piece
Crayfish
Cooked; can substitute tiger prawns
Vegetables
4
piece
Beetroot
Cooked but not in vinegar, peeled
20
spears
Asparagus
English variety
4
handfuls
Mixed Salad Leaves
4
handfuls
Watercress

Method

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