Sea Scallops with Smoked Salmon
Nutrition
Calories: 285 kcalCarbohydrates: 6 gProtein: 29 gFat: 25 gSaturated Fat: 14 gCholesterol: 79 mgSodium: 575 mgFiber: 3 gSugar: 5 gVitamin A: 10.675 IUCalcium: 33 mgIron: 8 mg
Ingredients
- 6 whole jumbo sea scallop
- 1 whole salmon fillet cut into 12 thin pieces about the size of a sea scallop
- 8 whole egg white slightly beaten
- 1/2 loaf white bread finely crumbled
- 6 tbsp butter
- 1 teaspoon salt to taste
- 1/2 loaf white bread
- 2 bunch watercress
Instructions
- Slice each scallop horizontally into 3 disks. Place 1 piece of the salmon between the disks of each scallop and stack. Chill the scallop/salmon stacks for 30 minutes.
- Dip each chilled stack in the egg whites and coat with the bread crumbs. In a sauté pan, melt 4 tablespoons of the butter and carefully sauté each stack until golden brown. Remove and keep warm.
- In the hot sauté pan, melt the remaining butter and wilt the watercress, stirring in the salt and black pepper. Slice each warm scallop/salmon stack into pieces.
- Place the watercress in the center of each plate. Surround with the scallop/salmon pieces. Serve immediately.