Scallops With Leeks And Dill Recipe

Name: Scallops With Leeks And Dill Recipe
Total time: 240 min
Yield: 4
Cuisine: British

Recipe By Great British Chefs

Chef matt worswick pairs succulent scallops with crispy chicken, leeks and dill.

4.9

26 Rating - Rate

Non Vegdiet

4hr total

ingredients serves

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Ingredients For Scallops With Leeks And Dill Recipe

12 Hand dived scallops
1 teaspoon Rapeseed oil
2 sprig Thyme
2 Leeks
8 Chicken Wings
20 gram Sea salt
1 sprig Thyme
1 Garlic Clove
200 milliliter Duck fat
200 gram Chicken skin
100 gram Salt
2 sprig Thyme
2 Garlic Cloves
100 gram Chicken Wings
75 milliliter Red wine
150 milliliter Madeira
75 milliliter Port
300 milliliter Chicken Stock
400 milliliter Veal stock
20 gram Dill
10 gram Spinach
200 milliliter Rapeseed oil
3 Leeks
0.5 Onion
1 Garlic Clove
25 gram Unsalted butter
400 milliliter Buttermilk
350 gram Cream
1 teaspoon Lemon juice
4 gram Lecithin
5 gram Agar agar
2 Leeks
8 Chicken Wings
20 gram Sea salt
200 milliliter Duck fat
1 Garlic Clove
2 sprig Thyme
200 gram Chicken skin
100 gram Salt
2 sprig Thyme
2 Garlic Cloves
100 gram Chicken Wings
75 milliliter Red wine
75 milliliter Port
300 milliliter Chicken Stock
400 milliliter Veal stock
20 gram Dill
10 gram Spinach
400 milliliter Rapeseed oil
3 Leeks
0.5 Onion
1 Garlic Clove
25 gram Unsalted butter
400 milliliter Buttermilk
350 gram Cream
1 teaspoon Lemon juice
4 gram Lecithin
5 gram Agar agar
1 teaspoon Rapeseed oil

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Nutrition
value

3099

calories per serving

218 g Fat171 g Protein109 g Carbs6 g FiberOther

Current Totals

218 g Fat
171 g Protein
109 g Carbs
6 g Fiber

MacroNutrients

Carbs
109 g
Protein
171 g
Fiber
6 g

Fats

Fat
218 g

Vitamins & Minerals

Calcium
2670 mg
Iron
12 mg
Vitamin A
491 mcg
Vitamin B1
1 mg
Vitamin B2
4 mg
Vitamin B3
25 mg
Vitamin B6
2 mg
Vitamin B9
197 mcg
Vitamin B12
10 mcg
Vitamin C
28 mg
Vitamin E
27 mg
Copper
2 mcg
Magnesium
413 mg
Manganese
2 mg
Phosphorus
2920 mg
Selenium
131 mcg
Zinc
20 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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