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!
Allergens
Utensils
Tags
Pétoncles géants
227 g
Épi de maïs
1 unit(s)
Pêche
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 peach, 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!)
- Halve ciabattas diagonally.
- 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 peaches, corn, arugula and spinach mix and spring mix to the bowl with dressing. Toss to combine.
- Divide salad and ciabattas between plates. Top salad with feta, then scallops.
- Sprinkle any remaining tarragon over top. Drizzle any remaining brown butter over scallops, if desired.
700
kcal
Calories
36
g
Fat
15
g
Saturated Fat
67
g
Carbohydrate
12
g
Sugar
6
g
Dietary Fiber
31
g
Protein
320
mg
Cholesterol
850
mg
Sodium
1
g
Trans Fat
600
mg
Potassium
125
mg
Calcium
4.5
mg
Iron
