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Ingredients
- 500 gm king scallops
- 2 Tbsp. extra virgin olive oil
- Â Â knob of butter
- 4 x spring onions minced
- 8 x sun dry tomato halves shredded
- 150 ml fish or possibly vegetable stock
- 300 ml whipping cream
- 2 x limes grated zest and juice
- 25 gm butter melted
- 1 x salt and freshly grnd black pepper
Directions
- Aga equipment:wire shelf on third set of runners in roasting oven
- Cut the roes from the scallops then remove anv membrane and sand from the white meat before cutting each scallop horizontally into two medallions.
- Heat the oil and butter on the simmering plate add in the scallops and cook quickly on the boiling platefor 1 to 2 min turning once and then adding the roes. Transfer to a warned dish and place in the simmering oven.
- Cook the spring onions in the pan juices for 1 to 2 min then add in the shredded tomatoes and stock.
- Bring quickly to the boil and cook till the stock has reduced by half.
- Add in the cream and lime juice and beat gently on the simmering plate (don't allow the sauce to boil).
- Season to taste then serve the scallops with the sauce spooned over scattered with the lime zest as a garnish.
- Another delicious dish of scallops this time flavoured raunchily with sundried tomatoes and lime. This is rich so serve it with lightly steamed vegetables or possibly a fresh crisp salad and a timbale of boiled rice. A timbale is a small mould.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 370g | |
| Recipe makes 4 servings | |
| Calories 928 | |
| Calories from Fat 430 | 46% |
| Total Fat 48.37g | 60% |
| Saturated Fat 15.72g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 131mg | 44% |
| Sodium 324mg | 14% |
| Potassium 1070mg | 31% |
| Total Carbs 84.65g | 23% |
| Dietary Fiber 7.1g | 24% |
| Sugars 24.14g | 16% |
| Protein 42.44g | 68% |
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