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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the dressing, bring cider to a boil in a small saucepan over medium heat. Cook for 8 to 10 minutes, or until reduced by about two-thirds. Remove from heat and let cool 5 minutes. | 2. Whisk in mustard, sunflower oil, hazelnut oil, and salt and pepper to taste. Set aside. | 3. To start the salad, in a large skillet over medium heat, warm the oil. | 4. Cook scallops, turning once or twice, for 2 to 3 minutes or until opaque. Remove immediately from heat and season to taste with salt and pepper. | 5. To compose the salads, in a large bowl, toss lettuce, avocado, apples, parsley, dill and chives with half the dressing. | 6. Divide into neat piles in centers of 4 to 6 salad plates and top with scallops. | 7. Drizzle remaining dressing over top and add a few grindings of pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cider	1 1/2	cups	fermented	75.285	3.3341	0.0	0.0
dijon mustard	2	teaspoons		-	-	-	-
sunflower oil	1/3	cup		642.3733	0.0	0.0	72.6667
hazelnut oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
salt black pepper			ground	-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
sea scallop	2			-	-	-	-
salt black pepper			ground	-	-	-	-
bibb lettuce	1			21.19	3.6349	2.2005	0.3586
avocado	1		peeled diced	-	-	-	-
granny smith apple	2		peeled cored diced	238.96	56.0732	1.8128	0.7828
flat leaf parsley	1	tablespoon	minced	-	-	-	-
dill	1	tablespoon	minced	-	-	-	-
chive	1	tablespoon	minced	0.9	0.1305	0.0981	0.0219

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