Photo: Irene Kredenets
Estimated Nutrition (whole recipe, rough)
377
Calories
28g
Protein
15g
Fat
38g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Peach | 1 medium (150g) | 59 |
| Watermelon | 1 cup diced (152g) | 46 |
| Plum | 1 medium (66g) | 30 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Champagne | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound white peaches, pitted
- 1 pound sour plums, pitted
- 2 cups cubed yellow (or red) seedless watermelon
- 1 clove garlic, coarsely chopped
- 1 shallot, coarsely chopped
- 1 tablespoon Champagne vinegar
- 1 cup plus 3–4 tablespoons fruity olive oil
- Salt
- Freshly ground black pepper
- 4 jumbo diver scallops
- Espelette pepper
- A few sprigs of fresh thyme (with blossoms if possible)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes