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Warm Scallop Salad with Parsnips and Wild Mushroom Vinaigrette


Warm Scallop Salad with Parsnips and Wild Mushroom Vinaigrette Recipe

Ingredients:
  • 4 parsnips, peeled
  • 2 tablespoons butter
  • ¼ cup Vegetable Stock or low-salt canned vegetable broth
  • Salt and freshly ground black pepper
  • 12 large sea scallops
  • Salt and freshly ground black pepper
  • 2 tablespoons virgin olive oil
  • ½ cup plus 2 tablespoons virgin olive oil
  • 1 pound mixed wild mushrooms (caps only), such as cremini and shiitake, sliced thin
  • 1 sprig thyme
  • 1 small bunch parsley stems (1 to 2 ounces)
  • 3 cups water
  • Kosher salt
  • 2 tablespoons plus 1 teaspoon balsamic vinegar
  • Freshly ground black pepper
  • 4 cups mesclun greens
  • ¼ cup Sherry Vinaigrette
  • About ½ cup Wild Mushroom Vinaigrette (recipe above)
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 381kcal (19%)
Total Fat 25g (38%)
Saturated Fat 6g (31%)
Cholesterol 30mg (10%)
Total Carbohydrate 32g
Dietary Fiber 10g
Sugars 7g
Protein 11g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

34.8077773574


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