Photo: Gabriel Gurrola
Scallop, samphire, pickled dulse and clam broth
27 ingredients
1 hr
Serves 2
openrecipes
If you’re lucky enough to get hold of samphire, dulse (a type of seaweed) and fresh top-notch seafood, this is a wonderful recipe to capture the flavours of the sea.
Estimated Nutrition (whole recipe, rough)
419
Calories
31g
Protein
15g
Fat
46g
Carbs
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Ling | 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
- 5g/⅛oz sugar
- 4g/⅛oz salt
- 35g/1¼oz white soy sauce
- 72g/2½oz Chardonnay vinegar
- 20g/¾oz dried dulse
- 200g/7oz carrots
- 175g/6oz button mushrooms
- 85g/3oz fennel
- 85g/3oz celery
- 40g/1½oz olive oil
- 250g/9oz leeks
- 175g/6oz onions
- 1 bay leaf
- 4 thyme
- 25g/1oz flatleaf parsley
- 250g/9oz palourde clams
- , for frying olive oil
- 6 scallops
- 5g/⅛oz chopped garlic
- 80g/2¾oz vegetable stock
- 20g/¾oz marsh samphire
- 10g/⅓oz rock samphire
- 5g/⅛oz chopped fresh coriander
- 30g/1oz spring onions
- 15g/½oz pick ling
- 20g/¾oz pickle
- squeeze lemon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes