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David and Krista
Asparagus salad with st. scallops
A tasty recipe. The starter contains the following ingredients: fish, saffron, lemon juice, green asparagus tips (a 100 g), spring onions ((3 pieces), washed), Greek (olive oil), liquid (honey), scallops (fish, frozen, bag a 500 g), thawed), orange, unsalted pistachio nuts (peeled (bakery products and bag a 55 g)).
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Ingredients
- 1 envelope saffron
- 1 tablespoon lemon juice
- 3 dishes green asparagus tips a 100 g
- 1 bag bunch onions (3 pieces), washed
- 4 tablespoons Greek olive oil
- Teaspoon liquid honey
- 250 g Scallops (fish, freezer, bag a 500 g), thawed
- 1 little orange
- 2 tablespoons unsalted pistachios peeled (bakery products, bag a 55 g)
Kitchen Stuff
Directions
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Soak the saffron for 5 minutes in the lemon juice.
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Cook the asparagus tips for 1 min.
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In salted water without lid.
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Remove the dark green from the spring onions and a piece from the bottom, and cut them lengthwise into strings.
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Make a dressing of 3 tbsp olive oil, the saffron with the lemon juice and honey, season with salt and (freshly-ground) pepper.
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Pour the asparagus tips and scoop them in a bowl with the spring onions with the dressing.
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Brush the scallops with the rest of the oil and grill them on high heat for 2 minutes, turn halfway and sprinkle with salt and pepper.
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Cut the top and bottom of the orange and cut the peel off thick.
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Use a sharp knife to cut out the flesh between the membranes.
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Roast the pistachio nuts in a dry frying pan and let them cool.
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Spoon the asparagus tips in a bowl with the orange and place the scallops on top.
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Sprinkle the salad with the pistachio nuts..
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Nutrition
260Calories
Sodium0% DV2.080mg
Fat29% DV19g
Protein26% DV13g
Carbs2% DV7g
Fiber32% DV8g
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