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JAN68
St. scallops with haricots verts
A tasty recipe. The starter contains the following ingredients: fish, scallops (frozen), haricots verts, lemon (scrubbed), olive oil and pink peppercorns (crushed).
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Ingredients
Directions
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Thaw the scallops according to the instructions and let them drain on kitchen paper. Boil the haricot verts in plenty of boiling water with salt in approx. 5 min. Al dente. Drain them in a sieve.
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Grate the yellow skin thinly from the lemon and squeeze out the fruit. Whisk in a bowl a dressing of 3 tbsp oil, 1 tbsp lemon juice and to taste salt and pepper.
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Dab the scallops dry, mix them with 1 tbsp oil and salt and pepper. Heat a frying pan with non-stick coating. Stir fry the scallops in about 2 min. Just until done. Put them in the bowl with dressing.
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Stir-fry the haricots for 2 minutes in the pan. Spoon the haricots verts on the shells and scoop everything lightly. Divide the dish over 4 warm plates or shells. Sprinkle the pink pepper over it. Tasty with warm roasted white bread.
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Nutrition
200Calories
Sodium3% DV67mg
Fat17% DV11g
Protein42% DV21g
Carbs1% DV4g
Fiber16% DV4g
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