avec feta et vinaigrette à l’estragon
Ingrédients : Maïs • 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) • 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
Poivre
0.125 tsp
Sel
0.125 tsp
Sucre
0.25 tsp
Huile
1.5 tbsp
Beurre
3 tbsp
- Before starting, preheat the broiler to high. Wash and dry all produce. Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.
- Husk corn. With corn on its side, carefully cut corn from cob, turning cob as you go.
- To an unlined baking sheet, add corn. Char corn in the top of the oven for 5-6 min, stirring halfway through, until tender and some dark brown spots appear.
- 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.
- To a large bowl, 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. Season with salt and pepper, then whisk to combine.
- In a small bowl, combine 2 tbsp (4 tbsp) softened butter and half the garlic. 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 for 3-4 min, until golden. (NOTE: Keep your eye on ciabatta so it doesn't burn.)
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add scallops, then season with salt and pepper. Sear 1-2 min per side, flipping halfway through, until golden.**
- Remove the pan from heat, then add lemon zest and remaining garlic. Toss scallops for 15 sec, until fragrant.
- To the bowl with dressing, add stone fruit, corn, arugula and spinach mix and spring mix. 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.
700
kcal
Calories
36
g
Fat
15
g
Saturated Fat
67
g
Carbohydrate
12
g
Sugar
6
g
Dietary Fiber
30
g
Protein
320
mg
Cholesterol
850
mg
Sodium
1
g
Trans Fat
600
mg
Potassium
125
mg
Calcium
4.5
mg
Iron
avec tofu doré et légumes marinés