Photo: Ernest Porzi
Artichokes with scallops and beurre blanc
12 ingredients
30 min + 30 min
Serves 2
openrecipes
Never a man to skimp on the butter, James Martin pushes the boat out with a simple butter sauce for sweet, fried scallops and lemony artichokes.
Estimated Nutrition (whole recipe, rough)
493
Calories
31g
Protein
26g
Fat
35g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chives | 1 tbsp (3g) | 1 |
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 lemon
- 450g/1lb baby artichokes
- 5 tbsp olive oil
- and freshly ground saltblack pepper
- 6 scallops
- 25g/1oz butter
- 2 shallots
- 1 tbsp white wine vinegar
- 4 tbsp white wine
- 225g/8oz salted butter
- 4 tbsp chopped fresh chives
- 2 tomatoes
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