Lamb's Lettuce (Mache) with Parmesan and gingered scallopsTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 40 minutes
Cooking time: 10 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:150.7 kcal
Proteins:9.6 g
Fats:10.7 g
Carbohydrate:5.1 g
Fibers:1.1 g
Sugar:0.6 g
Cholesterol:21.3 mg
Sodium:200 mg
Calcium:158.4 mg
Energy:330 kcal
Proteins:21.1 g
Fats:23.4 g
Carbohydrate:11.2 g
Fibers:2.5 g
Sugar:1.4 g
Cholesterol:46.7 mg
Sodium:437.9 mg
Calcium:346.7 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2
baskets of mache (lamb's lettuce)
8
scallops
4
sheets of brick pastry
60
ml
grapeseed oil
15
ml
flour
juice of 1 lemon
1
lime
1
piece of ginger root
15
ml
balsamic vinegar
salt and pepper
METHOD
- Wash and gently dry the 2 baskets of lamb's lettuce.
- In a blender, purée one basket of lamb's lettuce with the grape seed oil until you get a smooth green oil; strain.
- Roll up the sheets of brick and cut into thin strips, like thin tagliatelle.
- Mix into these strips of brick some of the lamb's lettuce oil as well as some grated Parmesan.
- Form into small nests, season and place in a 150° C (300° F) oven for 10 minutes to dry.
- Make a vinaigrette with the lamb's lettuce oil, balsamic vinegar, salt and pepper. Set aside.
- Grate the lime zest and juice the lemon.
Preparing the scallops and finishing the dish
- Season the scallops and bread them lightly.
- Sauté lightly in lamb's lettuce oil, add the grated lime zest, the fresh grated ginger and deglaze with the lemon juice.
- Finish cooking the scallops in the oven for 3 minutes at 150° C (300° F).
- Wash and pick over the second basket of lamb's lettuce and season with the prepared vinaigrette.
- On each plate, arrange three small bunches of lamb's lettuce with their brick and parmesan nests, the scallops and a couple drizzles of balsamic vinegar.
..........
Collaboration: Canetti Conseil. Photographe : François Bertram.
