Dish with Diane: Chef Frédéric Duca's Seared Scallops, Green Asparagus, and "Grenobloise" Vinaigrette

Dish with Diane: Chef Frédéric Duca's Seared Scallops, Green Asparagus, and "Grenobloise" Vinaigrette
By
Dish with Diane: Chef Frédéric Duca's Seared Scallops, Green Asparagus, and "Gre
Dish with Diane: Chef Frédéric Duca's Seared Scallops, Green Asparagus, and "Grenobloise" Vinaigrette

Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you these seared scallops; paired with blanched asparagus and a flavorful vinaigrette, they make a delicious and healthy meal.

Click here for more Dish with Diane: Chef Inspired Healthy with Frédéric Duca. Or click here to watch the video.

4
Servings
89
Calories Per Serving
Deliver Ingredients

Ingredients

  • eggs, hard-boiled
  • lemon, diced
  • 15  Grams  capers
  • sprig parsley (approximately 8 leaves), finely chopped
  • 30  Grams  olive oil
  • bunch asparagus (approximately 12 pieces)
  • scallops
  • Salt, to taste
  • Black pepper, to taste
  • 100  Grams  white bread (pain de mie), toasted and made into croutons
  • Mizuna, chive blossoms, wild spinach, or brassica (etc.), for garnish

Directions

Separate the hard-boiled egg whites and yolks and finely chop both. Combine the diced lemon, capers, parsley, and eggs and then add olive oil and mix well. Set the vinaigrette aside.

Blanch the asparagus in boiling, salted water for 2 minutes.

Lightly season the scallops with salt, and then sear them for 1 minute on each side over medium-high heat. After searing the scallops, season them with pepper.

Plate a generous amount of cool vinaigrette first, and then place the warm asparagus and scallops on top.

Garnish with croutons and edible herbs and flowers just before serving.

Nutritional Facts

Total Fat
8g
11%
Saturated Fat
6g
25%
Carbohydrate, by difference
6g
5%
Vitamin A, RAE
3µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
3mg
0%
Folate, total
2µg
1%
Magnesium, Mg
2mg
1%
Phosphorus, P
3mg
0%
Sodium, Na
90mg
6%
Water
22g
1%

Scallop Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Scallop Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.