Photo: Anna Pelzer
Roast scallops and crayfish, smoked beetroot and asparagus salad
11 ingredients
30 min
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
265
Calories
28g
Protein
14g
Fat
10g
Carbs
Counts 7 of 11 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chive | 1 tbsp (3g) | 1 |
| Beetroot | not in our table | 0 |
| Crayfish | not in our table | 0 |
| Salad | not in our table | 0 |
| Chervil | 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
- 12 large hand-dived scallops
- 3 tbsp oak smoking chips
- 4 medium-sized cooked beetroot
- 20 spears English asparagus
- 110ml/4fl oz good quality olive oil
- 1 lemon
- 20 crayfish
- 50ml/2fl oz aged balsamic vinegar
- 4 large handfuls mixed salad leaves
- 4 handfuls watercress
- 3 tbsp mixed fresh herbs (such as chives and chervil
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