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
251
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 eggs, hard-boiled
  • 1 lemon, diced
  • 15 Grams capers
  • 1 sprig parsley (approximately 8 leaves), finely chopped
  • 30 Grams olive oil
  • 1 bunch asparagus (approximately 12 pieces)
  • 8 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.

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.

Nutritional Facts

Total Fat
12g
18%
Sugar
2g
N/A
Saturated Fat
2g
11%
Cholesterol
92mg
31%
Protein
13g
27%
Carbs
24g
8%
Vitamin A
58µg
6%
Vitamin B12
0.9µg
14.9%
Vitamin B6
0.1mg
7.3%
Vitamin C
11mg
19%
Vitamin D
0.4µg
0.1%
Vitamin E
2mg
10%
Vitamin K
34µg
43%
Calcium
56mg
6%
Fiber
3g
13%
Folate (food)
56µg
N/A
Folate equivalent (total)
103µg
26%
Folic acid
28µg
N/A
Iron
3mg
17%
Magnesium
33mg
8%
Monounsaturated
7g
N/A
Niacin (B3)
2mg
12%
Phosphorus
271mg
39%
Polyunsaturated
2g
N/A
Potassium
308mg
9%
Riboflavin (B2)
0.3mg
15.5%
Sodium
491mg
20%
Thiamin (B1)
0.3mg
17.1%
Zinc
1mg
9%