Truffle Linguine With Tomatoes and Pancetta

Foodista
11Ingredients
70Calories
30Minutes

Ingredients

  • 5 scallops
  • salt
  • freshly ground black pepper
  • 1 teaspoon butter
  • 3 inches ginger root (peeled and grated)
  • 1 large carrot (peeled and thinly sliced)
  • 1 tablespoon water
  • 250 milliliters juice (Carrot honey)
  • 1 tablespoon dijon mustard
  • 1 teaspoon cornstarch
  • 1 teaspoon water

Directions

  1. Pat scallops dry with a paper towel. Sprinkle them with a bit of salt and black pepper. To make the ginger juice by peeling and grating the ginger and squeezing out the ginger juice from the grated pieces into a small bowl.
  2. Peel and thinly slice the carrot. Place them in a microwave-safe bowl with a tablespoon of water and microwave on high for 3 minutes. Remove and add in the carrot honey juice, ginger juice and mustard sauce. Puree the mixture with a handheld blender. Transfer the puree into a saucepan and bring it to a boil. Season the sauce with salt and pepper. Mix the cornstarch with water and add to the sauce, stirring quickly to thicken.
  3. At the same time, melt the butter in a skillet. Add the scallops and sear on each side for 3-4 minutes until nicely browned. Spoon the sauce in a serving dish, and place the seared scallops in the center. Garnish with parsley if desired.
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NutritionView more

70Calories
Sodium10%DV240mg
Fat2%DV1.5g
Protein6%DV3g
Carbs4%DV11g
Fiber3%DV<1g

PER SERVING *

Calories70Calories from Fat20
% DAILY VALUE*
Total Fat1.5g2%
Saturated Fat0.5g3%
Trans Fat
Cholesterol5mg2%
Sodium240mg10%
Potassium230mg7%
Protein3g6%
Calories from Fat20
% DAILY VALUE*
Total Carbohydrate11g4%
Dietary Fiber<1g3%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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