Roasted Scallops, Wasabi Sauce, Fregola, Sea Vegetables
Pan-roasted scallops served with infused wasabi sauce, herb-flecked fregola pasta, and delicate sea vegetables.
Estimated Nutrition
Calories
486.7
kcal / serving
1946.8 kcal total
Carbs
42.4g
per serving
169.5 g total
Fat
22.1g
per serving
88.2 g total
Protein
29.6g
per serving
118.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
2
g
Xanthan Gum
or arrowroot
CondimentsSauces
9
g
Dairy
125
ml
Fruits
50
ml
Lemon Juice
for the sauce
2
piece
Lemon Juice
juice only, for the fregola
1
piece
Lemon Juice
juice only, for finishing scallops
GrainsCereals
115
g
Liquids
125
ml
Dry Vermouth
such as Noilly Prat
150
ml
NutsSeeds
1
pinch
5
stick
Lemongrass
bruised and chopped
10
g
Flat leaf Parsley
finely chopped
10
g
Chive
finely chopped
10
g
Chervil
finely chopped
1
pinch
Dried Dulse Seaweed Powder
known as söl powder
OilsFats
Seafood
4
piece
Scallop
roughly chopped for fregola
Vegetables
115
g
Banana Shallot
thinly sliced
115
g
Button Mushroom
sliced
50
g
50
g
50
g
20
g
Fresh Dulse Seaweed
known as söl
Method
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17