Photo: Anna Pelzer
Scallop & apple salad with hazelnut dressing
10 ingredients
30 min + 5 min
Serves 2
openrecipes
Fat, juicy scallops are always a treat- the secret is not to overcook them and to team with contrasting sweet flavours
Estimated Nutrition (whole recipe, rough)
367
Calories
26g
Protein
12g
Fat
43g
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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Apple | 1 medium (182g) | 95 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Hazelnut | not in our table | 0 |
| Roe | not in our table | 0 |
| Rapeseed Oil | not in our table | 0 |
| Cider | 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
- ½ crisp, green eating apple
- juice ½ lemon
- 2 tbsp finely chopped toasted hazelnuts (see dressing)
- 25g butter
- 6 scallops , without roe
- small handful watercress leaves
- 2 tsp extra-virgin rapeseed oil , plus extra for drizzling
- 175g hazelnuts (a 200g bag will give you enough for the scallops, too)
- 3 tbsp cider vinegar
- 2 tsp maple syrup
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes