Recipe from Episode 5, Season 2 of Healthy Gourmet.
Heat a pan on high.
In a bowl, season the scallops with salt and pepper.
When the pan is hot, add 3 tablespoons of grapeseed oil to the pan and place scallops in the pan. Do not touch the scallops.
After 2 minutes turn the scallops over. Add 2 tablespoons of butter, thyme, and garlic. Baste scallops.
When scallops are cooked, remove them from the pan.
Add remaining 1 tablespoon of grapeseed oil and 1 tablespoon of butter to the hot pan. Sautée Brussels sprouts, kale, and scallions for 2 minutes.
Add pine nuts, currants, peas, and puréed carrots.
Add clam juice and deglaze with malt vinegar. Spoon Brussels sprouts blend onto a platter and place scallops on top. Use cooking juices as gravy.
Garnish with parsley leaves. Serve immediately.
Total Fat: 9.2g
Total Carbohydrates: 7.4g
Dietary Fibre: 2.9g
» Metric Converter
» 4h ago
We are direct provider for BG/SBLC specifically for lease, at leasing price of (5.0 + 2)% of face value, Issuance by HSBC Bank London , Barclays Bank London , Deutsche Bank, BNP Paribas, & AAA Rated Banks in Europe, Middle East or USA. Our BG/SBLC Financing can help you get your project funded, loan financing by providing you with yearly renewable leased bank instruments. We work directly with issuing bank lease providers, this Instrument can be monetized on your behalf for 100% funding: For further details contact us with the below information. Contact : Mr. Sunilkumar Putiyapurayil Kozumal Email: Zunilfinconsults@gmail.com Skype ID: zunilfinconsults
» 18h ago