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Ingredients
- 1 x clove of garlic chopped finely grated zest of half a lemon
- 3 Tbsp. minced parsley
- 75 gm butter at room temperature
- 8 lrg juicy scallops cleaned
- 1 x egg beaten fresh breadcrumbs butter and groundnut oil for frying
- 2 x handfuls of mixed salad leaves
Directions
- Mix the garlic lemon zest and parsley into the butter.
- Season with black pepper.
- Dip the scallops in the beaten egg then roll them in the breadcrumbs.
- Heat sufficient oil and butter to measure one fingers depth in a shallow pan.
- When warm slide in the scallops and fry until the crumbs are golden brown and crisp about 3 min on each side.
- Place the salad leaves on two plates and put the warm scallops on top.
- Throw away the oil and butter add in the lemon and pareley butter and hot for 30 seconds.
- Spoon over the scallops and serve.
- Serves 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 2 servings | |
| Calories 304 | |
| Calories from Fat 287 | 94% |
| Total Fat 32.65g | 41% |
| Saturated Fat 19.95g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 174mg | 58% |
| Sodium 250mg | 10% |
| Potassium 74mg | 2% |
| Total Carbs 0.97g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.25g | 0% |
| Protein 3.33g | 5% |
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