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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of water to a boil with sea salt, and add string beans, cooking until crisp, approximately 10 minutes. | 2. Remove beans with a slotted spoon, put in a strainer run under cold water. | 3. Add peas to the boiling water and cook in the same way you cooked the beans. | 4. Now heat 3 Tablespoons of butter in a frying pan over medium heat and cook carrot sticks for 5-7 minutes. | 5. Add the turnip sticks and cook until both are crisp and tender, approximately 5-8 more minutes. | 6. Season with salt and pepper to taste. | 7. Remove the pan from the heat. | 8. Stir your beans and peas into the carrot/turnip mixture, then cover and set aside. | 9. Preheat your oven to 475 degrees F. | 10. Now you want to prepare the sauce. | 11. First heat a bit of water in a saucepan, turn on low heat and set aside to use as a warmer for your sauce. | 12. Then combine shallots, white wine and vinegar in another small saucepan. | 13. Cook over medium heat until all liquid has evaporated. | 14. Whisk in the cream, lower the heat and simmer to reduce the cream by half. | 15. Remove the pan from the heat and whisk in your 12 tablespoons of softened unsalted butter a little at a time. | 16. Season with salt and pepper and then stir in the saffron. | 17. Place your saucepan over the hot water you set aside in another pan, to keep your sauce warm. | 18. Next you want to season the sliced scallops with salt and pepper. | 19. Arrange the scallops on top of the mixed vegetables and bake until the scallops are just opaque, approximately 4 minutes. | 20. To serve, arrange a crown of lettuce on a serving platter. | 21. Then make a mound of vegetables in the center of the platter and arrange the scallops on top. | 22. Spoon the sauce over and garnish with fresh parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sea scallop	12			-	-	-	-
carrot	3		peeled cut	88.56	20.6928	2.0088	0.5184
turnip	2		peeled cut	68.32	15.6892	2.1959999999999997	0.244
sea salt				-	-	-	-
string bean	1/2		cut	-	-	-	-
green pea	1/4	lb	shelled	91.8526	16.386	6.1462	0.4536
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
white pepper				-	-	-	-
shallot	2		chopped	230.4	53.76	8.0	0.32
white wine	3/4	cup		-	-	-	-
white wine vinegar	1	teaspoon		-	-	-	-
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
butter	12	tablespoons	unsalted softened	1221.768	0.1022	1.4484	138.2114
salt black pepper			ground	-	-	-	-
saffron thread	1/4	teaspoon		-	-	-	-
red leaf lettuce	1			-	-	-	-
parsley				-	-	-	-

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