Photo: Sorin Gheorghita
Hand-dived scallops with pea purée, beetroot jelly and pancetta foam
17 ingredients
30 min + 2 hr
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
903
Calories
70g
Protein
38g
Fat
71g
Carbs
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 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
- 2 raw beetroot
- 75g/2½oz caster sugar
- 50ml/2fl oz water
- 2 tsp sherry vinegar
- ½ tsp agar-agar
- 25g/1oz butter
- 1 banana shallot
- 100ml/3½fl oz chicken stock
- 100g/3½oz frozen peas
- salt and freshly ground black pepper
- 100ml/3½fl oz water
- 50ml/2fl oz milk
- 100g/3½oz thinly sliced pancetta
- 1 tbsp olive oil
- 12 hand-dived scallops
- knob of butter
- ½ 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