Informations supplémentaires
25 min.
|
439 kcal
|
easy
|
|
Printable version
1. Setup
Zest the lime and cut it in half. Chop the ginger. Thinly slice the fennel using a mandolin. Cut the grapefruit and the orange into supremes. Remove the green part of the leek to keep only the white part. Cut in half, lengthwise, make thin strips of leek with the white part.
2. Make the crispy leek
In a pan, add a generous drizzle of oil. Once the oil is hot, add the leek strips. Fry until golden and crisp. 4-5 minutes. Once golden brown, remove quickly, since they can burn quite fast. Place on paper towels and season with salt.
3. Cook the scallops
Drain and pat dry the scallops. In a skillet, on high heat, cook the scallops 2-3 minutes on each side. Once cooked, season with salt and pepper.
4. Make the sauce
In a bowl, combine the lime zest, the ginger, the lime juice, the soy sauce and 1 2P | 1.5 3P tbsp of white wine vinegar. Mix well.
5. Plate your dish
Serve the scallops with the boston lettuce, the fennel, the grapefruit and the oranges. Garnish with the crispy leek and the sauce. You can leave the sauce aside and let everyone add it to their salad. Bon appétit!
340gScallop
1unitLime
15mlSoy Sauce
1unitGinger
1unitGrapefruit(s)
1unitLeek(s)
1unitBoston Lettuce
1unitFennel Bulb(s)
1unitOrange(s)
What you need
Pan, bowl, mandoline, paper towel.
439 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
38g
13%
fat
22g
34%
cholesterol
41mg
14%
fiber
8g
32%
protein
25g
saturated
2g
10%
sodium
1364mg
57%
sugar
14g
trans
0g