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Warm Scallop Salad With Prosciutto (Scottish)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.8299
Energy (kCal)1328.9517
Carbohydrates (g)12.8571
Total fats (g)142.4984
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Brush each prosciutto slice on 1 side lightly with some of oil. | 2. Heat heavy large nonstick skillet over medium-high heat. Add 2 slices prosciutto, oiled side down. Cook until bottom is lightly browned, about 3 minutes. Turn prosciutto over and cook until bottom is browned, flattening with spatula, about 1 minute longer. | 3. Using tongs, transfer prosciutto to paper towels to crisp. | 4. Repeat with remaining 2 slices prosciutto. Reserve skillet. | 5. Place greens and basil in large bowl. | 6. Sprinkle scallops with salt and pepper; dust lightly with flour. Heat remaining oil in reserved skillet over medium-high heat. Add scallops and cook until brown and just opaque in center, about 3 minutes per side. Transfer to plate. | 7. Add lemon juice and lemon peel to drippings in skillet. Bring to boil, scraping up any browned bits. Pour pan juices over greens and toss to coat. Season to taste with salt and pepper. | 8. Divide salad among 4 plates and top with scallops. Garnish with prosciutto and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    prosciutto 4 thin - - - -
    olive oil 6 tablespoons divided 716.04 0.0 0.0 81.0
    salad green 5 ounces mixed 605.2617 10.4326 2.6932 61.4192
    basil leaf 1/2 cup sliced - - - -
    sea scallop 12 - - - -
    salt pepper - - - -
    purpose flour - - - -
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    lemon peel 1 teaspoon grated 0.94 0.32 0.03 0.006

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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