The LunchBox Simple Recipe Ideas Blog
Super scallop salad recipe
Scallops are incredibly tasty and quick to cook. This is an easy to fix special and delicious meal. The balsamic vinegar, tarragon and honey blend beautifully.
TOTAL TIME: Prep/Total Time: 12 min. :4 servings
Ingredients
- 1-1/2 pounds sea scallops
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons olive oil, divided
- 1 tablespoon fresh minced chives
- 1 tablespoon balsamic vinegar
- 2 garlic cloves, minced
- 2 teaspoons minced fresh tarragon
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1 package (5 ounces) spring mix salad greens
- 1 cup shredded carrots
- 1/2 cup chopped tomato
- 4 Eggs
Directions
- Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in 2 tablespoons oil until firm and opaque. Remove and keep warm. In the same skillet, combine the chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir for 30 seconds or until slightly thickened. Hard boil eggs in a separate saucepan.
- Divide salad greens among four plates; top with carrots, tomato and scallops and egg Drizzle with dressing. Yield: 4 servings.
Nutritional info
1 each: 278 calories, 12g fat (2g saturated fat), 56mg cholesterol, 482mg sodium, 13g carbohydrate (6g sugars, 2g fiber), 30g protein Diabetic Exchanges: 0 starch, 4 lean meat, 1 vegetable, 2 fat.
>> Posted on: 28/08/2016 by Niamh in Latest Recipes
Simple Smoked Salmon Pancakes
TOTAL TIME: Prep/Total Time: 10 min. :6 servings
Ingredients
- 300ml semi-skimmed milk
- 180ml half-fat crème fraîche
- 1 tsp lemon juice
- 2 eggs
- 4 spring onions, roughly chopped
- 2 large sprigs of fresh dill
- 250g self-raising flour
- 125g smoked salmon trimmings, cut into fine strips
- sunflower or light olive oil
- sprigs of fresh dill or snipped chives, to garnish
Directions
- Measure the milk in a large jug, then whisk in 2 tbsp of the crème fraîche and the lemon juice using a fork. Pour half the mixture into a blender. Crack the eggs into the blender and add the spring onions. Blend for 1 minute. Add the dill and flour, and blend for a further minute or until the batter is fairly smooth with tiny pieces of spring onion and chopped dill. Add the remaining milk mixture and blend again. Stir in 50g smoked salmon trimmings and season with ground black pepper.
- Preheat the oven to 150°C (130°C fan oven), gas 2. Heat a heavy nonstick frying pan until it is medium hot, then add a little oil and swirl it around to coat the pan. Spoon in about 2 tbsp of the batter to make a pancake about 9cm in diameter. Make two or three more (depending on how many you can fit in the pan), spacing them slightly apart. Cook for 1 minute or until small bubbles appear all over the surface of the pancakes and the tops are dry. Using a palette knife turn the pancakes over and cook the other sides for about 1 minute. Take out of the pan and keep warm in the oven on a baking sheet while you cook the remaining batter – there will be enough to make 6 pancakes. Put a heaped teaspoon of crème fraîche in the middle of each pancake, then top with slivers of the remaining smoked salmon and garnish with dill or chives. Arrange on a large, warm platter or individual plates and serve. .
Nutritional info
1 each: 379 calories, 15g fat (3g saturated fat), 56mg cholesterol, 567mg sodium, 13g carbohydrate (6g sugars, 2g fiber), 35g protein Diabetic Exchanges: 0 starch, 4 lean meat, 1 vegetable, 3 fat.
>> Posted on: 28/08/2016 by Niamh in Latest Recipes
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