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Roasted Scallops, Wasabi Sauce, Fregola, Sea Vegetables

Pan-roasted scallops served with infused wasabi sauce, herb-flecked fregola pasta, and delicate sea vegetables.

SeafoodScallopsWasabiFregolaSophisticated
Estimated Nutrition
Calories
486.7
kcal / serving
1946.8 kcal total
Carbs
42.4g
per serving
169.5 g total
Fat
22.1g
per serving
88.2 g total
Protein
29.6g
per serving
118.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2
g
Xanthan Gum
or arrowroot
CondimentsSauces
9
g
Wasabi Paste
Dairy
125
ml
Milk
Fruits
50
ml
Lemon Juice
for the sauce
2
piece
Lemon Juice
juice only, for the fregola
1
piece
Lemon Juice
juice only, for finishing scallops
GrainsCereals
115
g
Fregola
Liquids
125
ml
Dry Vermouth
such as Noilly Prat
150
ml
White Wine
NutsSeeds
1
pinch
Salt
5
stick
Lemongrass
bruised and chopped
10
g
Flat leaf Parsley
finely chopped
10
g
Chives
finely chopped
10
g
Chervil
finely chopped
1
pinch
Dried Dulse Seaweed Powder
known as söl powder
OilsFats
15
ml
Olive Oil
for the sauce
50
ml
Olive Oil
for the fregola
15
ml
Olive Oil
for roasting scallops
Seafood
4
piece
Scallops
roughly chopped for fregola
12
piece
Scallops
cleaned, coral removed
Vegetables
115
g
Banana Shallots
thinly sliced
115
g
Button Mushrooms
sliced
50
g
Monk's Beard
50
g
Sea Beet
50
g
Sea Fennel
20
g
Fresh Dulse Seaweed
known as söl

Method

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