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Seared Scallops with Prosciutto and Sautéd Potatoes
Crispy sautéd potatoes and prosciutto served with seared scallops and a fresh herb salad.
Seafood
High Protein
Gluten Free
Scallops
Potato
Estimated Nutrition
Calories
845.2
kcal / serving
845.2 kcal total
Carbs
26.8
g
per serving
26.8 g total
Fat
68.4
g
per serving
68.4 g total
Protein
32.5
g
per serving
32.5 g total
Cook Time
20
minutes
Serves
1
person
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Fruits
5
ml
Lemon Juice
Meat
2
slice
Prosciutto
NutsSeeds
1
clove
Garlic
chopped
2
tbsp
Cashew Nuts
chopped
1
tbsp
Parsley
fresh, chopped
1
handful
Parsley
fresh leaves
1
handful
Basil
fresh leaves
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Olive Oil
for the potatoes
15
ml
Olive Oil
for the prosciutto
15
ml
Olive Oil
for the salad dressing
15
ml
Olive Oil
for the scallops
Seafood
3
piece
Scallops
cleaned with orange foot removed
Vegetables
100
g
New Potatoes
peeled and cut into 0.5cm slices
Method
1
Preheat the oven to 200°C.
2
Heat olive oil in an ovenproof pan and fry potato slices for two minutes per side until golden.
3
Add garlic and cashews to the pan and season with salt and pepper.
4
Roast in the oven for five minutes until cooked through then toss with parsley.
5
Fry prosciutto in a saucepan for one minute per side until crisp and drain on paper.
6
Whisk olive oil and lemon juice together in a bowl for the dressing.
7
Toss basil and parsley leaves into the dressing and season.
8
Rub scallops with oil and sear in a hot pan for two minutes per side.
9
Plate the herb salad and top with scallops, prosciutto, and potatoes.