Photo: Anna Pelzer
Asparagus and scallop salad, with cockle tartare sauce and mint oil
15 ingredients
30 min + 30 min
Serves 2
openrecipes
Make this light and delicate salad to make the most of the short asparagus season.
Estimated Nutrition (whole recipe, rough)
453
Calories
35g
Protein
31g
Fat
11g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Asparagus | 6 spears (90g) | 27 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Watercress | 1 cup (34g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Sunflower Oil | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 free-range egg yolks
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- 275ml/10fl oz sunflower oil
- 25g/1oz chopped capers
- 25g/1oz chopped gherkin
- 20g/¾oz diced cucumber
- 20-30 cooked cockles
- 6 spears asparagus
- 150ml/5fl oz light olive oil
- 30g/1¼oz mint
- 4 large scallops
- 25g/1oz butter
- bunch watercress
- bunch rocket
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes