Photo: Joseph Gonzalez
Pan-fried scallops with peas, crisp bacon and quails' eggs
22 ingredients
30 min + 1 hr
Serves 4
openrecipes
A classic combination of flavours come together in this starter, with a vibrant pea velouté adding a splash of colour.
Estimated Nutrition (whole recipe, rough)
628
Calories
63g
Protein
30g
Fat
24g
Carbs
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 shallot
- 1 garlic
- 2 sprigs fresh thyme
- knob of butter
- salt and freshly ground black pepper
- 500ml/17½fl oz chicken stock
- 200g/7oz frozen peas
- 1-2 tsp sherry vinegar
- 12 small rashers pancetta
- 100g/4oz pancetta
- 1 tbsp olive oil
- 50g/2oz girolle mushrooms, thoroughly cleaned
- knob of butter
- 1-2 tbsp boiling water
- 100g/3½oz peas
- 1 Baby Gem lettuce
- , for frying vegetable oil
- 4 free-range quailseggs
- 1tbsp olive oil
- 12 scallops
- 25g/1oz butter
- 1 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