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Ingredients
- 500 ml Extra virgin olive oil, (17 1/2fl ounce)
- 25 gm Rosemary, (1oz )
- 500 ml Extra virgin olive oil, (17 1/2fl ounce)
- 100 ml Balsamic vinegar, (3 1/2fl ounce)
- 4 Tbsp. Water, (50ml)
- Â Â Dijon mustard
- Â Â Sugar
- 25 gm Finely diced shallots, (1oz)
- 25 gm Finely diced basil, chervil, dill, tarragon and chives (1oz)
- 1 x Lime
- 5 gm Finely diced red chilli
- 100 ml Extra virgin olive oil, (3 1/2fl ounce)
- 50 gm Courgettes, (2oz)
- 50 gm Aubergine, (2oz)
- 50 gm Red pepper, (2oz)
- 50 gm Shallots, (2oz)
- 20 gm Garlic, (3/4oz)
- 10 gm Tomato puree, (1/2oz)
- 4 Tbsp. Extra virgin olive oil
- 12 x King scallops
Directions
- For the rosemary oil: Heat the oil, then add in the rosemary and leave to cold and infuse.
- For the dresssing: Whisk all the ingredients together till an emulsion has been made.
- For the herb salsa: Combine all the ingredients with the extra virgin olive oil and the lime juice.
- For the ratatouille: Finely dice all the vegetables, heat the oil and cook all the vegetables without any colour, adding garlic, shallots, then red peppers, then the aubergine. Finely bind with the tomato puree.
- To finish the dish pan fry the scallops on both sides in a very warm pan so a golden colour is achieved, then sit on a bed of petit ratatouille and top with herb salsa. Marble the plate with balsamic dressing and the rosemary oil.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1917g | |
| Calories 9995 | |
| Calories from Fat 9422 | 94% |
| Total Fat 1065.97g | 1332% |
| Saturated Fat 148.5g | 594% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 783mg | 33% |
| Potassium 2297mg | 66% |
| Total Carbs 76.49g | 20% |
| Dietary Fiber 16.2g | 54% |
| Sugars 23.67g | 16% |
| Protein 67.87g | 109% |
