avec feta et vinaigrette à l’estragon
Cette délicieuse salade est composée de pétoncles dorés au beurre noisette. Regorgeant de légumes et complétée par la douceur du maïs grillé et de la ciabatta croustillante à l'ail, cette assiette estivale de délices est pratiquement digne d'un restaurant! Ingrédients : Pétoncles de mer • Pêches • Pain ciabatta (farine de blé enrichie non blanchie et non traitée (farine de blé, niacine, fer réduit, mononitrate de thiamine, riboflavine, acide folique), eau, sel marin, levure, farine d'orge maltée) (orge, blé) • Maïs • Citron • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Mélange roquette et épinards (roquette, épinards) • Feta (lait pasteurisé, lait partiellement écrémé, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, natamycine, chlorure de calcium) (lait) • Estragon • Ail.
Allergens
Utensils
Tags
Pétoncles géants
227 g
Épi de maïs
1 unit(s)
Fruit à noyau
1 unit(s)
Estragon
7 g
Citron
1 unit(s)
Mélange printanier
56 g
Gousses d'ail
1 unit(s)
Petit pain ciabatta
2 unit(s)
Feta, émietté
0.25 cup
Mélange roquette et épinards
56 g
Beurre non salé
3 tbsp
Poivre
0.125 tsp
Sel
0.125 tsp
Sucre
0.25 tsp
Huile
1.5 tbsp
- Husk corn. With corn on its side, carefully cut corn from cob, turning cob as you go.
- Add corn to an unlined baking sheet. Char corn in the top of the oven, stirring halfway through, until tender and some dark-brown spots appear, 5-6 min.
- Transfer corn to a plate. Set aside.
- While corn broils, peel, then mince or grate garlic.
- Zest, then juice lemon.
- Pull tarragon leaves from stems, then finely chop.
- Cut sections off of stone fruit, avoiding pit, then cut each section into 1/2-inch pieces.
- Halve ciabatta.
- Using a strainer, drain and rinse scallops, then pat dry with paper towels.
- Add 1 tbsp (2 tbsp) lemon juice, 1 1/2 tbsp (3 tbsp) oil, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) tarragon to a large bowl. Season with salt and pepper, then whisk to combine.
- Combine 2 tbsp (4 tbsp) softened butter and half the garlic in a small bowl. Season with salt and pepper.
- Spread garlic butter over cut sides of ciabatta.
- Transfer ciabatta, cut-sides up, to the same baking sheet (from step 1). Toast in the middle of the oven until golden-brown, 3-4 min. (NOTE: Keep your eye on ciabattas so they don't burn.)
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add scallops, then season with salt and pepper. Sear, flipping halfway through, until golden-brown, 1-2 min per side.**
- Remove the pan from heat, then add lemon zest and remaining garlic. Toss scallops until fragrant, 15 sec.
- Add stone fruit, corn, arugula and spinach mix and spring mix to the bowl with dressing. Toss to combine.
- Divide salad and ciabatta between plates. Top salad with feta, then scallops.
- Sprinkle any remaining tarragon over top. Drizzle any remaining brown butter over scallops, if desired.
710
kcal
Calories
36
g
Fat
15
g
Saturated Fat
68
g
Carbohydrate
12
g
Sugar
6
g
Dietary Fiber
31
g
Protein
320
mg
Cholesterol
860
mg
Sodium
1
g
Trans Fat
600
mg
Potassium
125
mg
Calcium
4.5
mg
Iron
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