2 Serves
30 Mins
54 g
98 g
22 g
Peel the shallot and slice it into thin 3mm discs. In a small skillet, combine the shallot, olive oil, and a pinch of salt. Sauté over medium heat for 5 to 7 minutes until softened but not browned, then remove from heat.
Ingredients, vitamins, and health benefits
Shallot
Olive Oil
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Vitamin K
7 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
495 µg / 400 µgCalcium
291 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
286 mg / 420 mgPhosphorus
1075 mg / 1,250 mgPotassium
2098 mg / 4,700 mgSodium
1845 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
30 g / 28 gSugar
12 g / 50 gSaturated Fat
3 g / 20 gCholesterol
64 mg / 300 mgCaffeine
0 mgNet Carbs
68 gAlcohol
0 g
In a small bowl, whisk together the cooked shallot, salsa, honey, white vinegar, and additional salt to taste.
Wash and trim the French beans. Steam them until tender-crisp, then immediately plunge them into cold water to stop the cooking process. Drain and set aside to dry.
Pat the sea scallops dry with paper towels. Heat the safflower oil in a cast iron skillet over high heat until just below the smoking point.
Place the scallops in the hot skillet, ensuring they do not touch. Sear undisturbed for 60 seconds to form a golden crust, then flip and cook for another 90 seconds. Remove the scallops from the pan.
Add the prepared French beans to the same skillet and toss for one minute to coat them in the residual scallop juices.
Plate the beans, top with the seared scallops, drizzle with the shallot salsa, and garnish with sesame seeds.
Salt
Salsa
Honey
White Vinegar
French Beans
Sea Scallops
Safflower Oil
Sesame Seeds
Vitamin A
13 µg / 900 µgVitamin C
7 mg / 90 mgVitamin E
4 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
495 µg / 400 µgCalcium
291 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
286 mg / 420 mgPhosphorus
1075 mg / 1,250 mgPotassium
2098 mg / 4,700 mgSodium
Fiber
30 g / 28 gSugar
12 g / 50 gSaturated Fat
3 g / 20 gCholesterol
64 mg / 300 mgCaffeine
0 mgNet Carbs
1
g26
g0
g
Zinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
49 µg / 55 µgAlcohol
0 g