Seared Scallops With Endive and Roquefort Recipe

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Seared Scallops With Endive and Roquefort

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Ingredients:

Serving

2 heads chicory lettuce
12 scallops, shelled
2 tbsp olive oil
1 tsp walnut oil
1/2 lime , juice of
100 g roquefort cheese, crumbled into 1 cm pieces
2 tbsp snipped fresh chives
salt & freshly ground black pepper

Directions:

Break open the chivory and place 3 leaves on each of 4 plates.
Brush the scallops with a little of the olive oil.
Cook in a hot, non-stick frying pan for 1 minute on each side until golden.
Place a scallop on each leaf.
Whisk together the remaining olive oil, walnut oil, lime juice and some salt and pepper.
Top each leave with a cube or two of roquefort and a scattering of chives, then drizzle over the dressing and serve with the scallops are still just warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	360 Kcal (1507 kJ)
Calories from fat	227.25 Kcal
		% Daily Value*
Total Fat	25.25g	39%
Cholesterol	76.5mg	26%
Sodium	911.82mg	38%
Potassium	182.61mg	4%
Total Carbs	20.92g	7%
Sugars	0.2g	1%
Dietary Fiber	0.3g	1%
Protein	13.55g	27%
Vitamin C	3.3mg	5%
Iron	1.1mg	6%
Calcium	179mg	18%

Amount Per 100 g
Calories	313.04 Kcal (1311 kJ)
Calories from fat	197.61 Kcal
		% Daily Value*
Total Fat	21.96g	39%
Cholesterol	66.52mg	26%
Sodium	792.89mg	38%
Potassium	158.79mg	4%
Total Carbs	18.19g	7%
Sugars	0.17g	1%
Dietary Fiber	0.26g	1%
Protein	11.78g	27%
Vitamin C	2.9mg	5%
Iron	0.9mg	6%
Calcium	155.7mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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