Yield: 1 servings
|12 larges||King scallops|
|5 \N||Heads fresh chicory|
|\N \N||Juice and zest of 2 oranges|
|2 \N||Sprigs fresh thyme|
|250 millilitres||White wine; (9fl oz)|
|85 grams||Castor sugar; (3oz)|
|1 \N||Clove garlic|
|8 grams||Butter; (1oz)|
|200 grams||Washed mixed salad leaves; (7oz)|
|\N \N||Balsamic vinegar|
|\N \N||Olive oil|
|\N \N||Salt and pepper|
To make the jam, chop the onion and garlic finely and saut in a deep pan with the butter for a few minutes.
While this is cooking, chop the chicory into thin slices and add to the pan with the sugar, wine, orange and zest and the fresh thyme.
Bring to the boil and reduce the heat and simmer gently for about 4 minutes. Until the chicory goes a caramalized sort of see through texture, remove from the heat and season with salt and pepper.
Heat a non-stick frying pan on the stove to a high heat and season the fresh scallops. Place a little olive oil in the hot pan and add the scallops.
Cook on one side for about a minute until a nice golden colour has appeared. Turn them over and cook the same on the other side. Remove from the heat and place on the four plates. Add some of the jam in the centre and a nice high pile of the salad on the top. Drizzle olive oil and a little vinegar around the plate to achive a marbled pattern and serve.
Converted by MC_Buster.
Per serving: 240 Calories (kcal); 7g Total Fat; (71% calories from fat); 1g Protein; 5g Carbohydrate; 18mg Cholesterol; 80mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 1½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.