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    You are in: Home / Recipes / Spanish Scallops With Candied Lemon (Vieiras Con Limon Confitado Recipe
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    Spanish Scallops With Candied Lemon (Vieiras Con Limon Confitado

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    40 mins

    10 mins

    TxGriffLover's Note:

    This recipe comes from the La Sierna restaurant in Alicante. Presented in stark white soup bowls, the fat, seared scallops come in a delightful sweet-tart broth strewn with a bright confetti of diced zucchini, pumpkin, and mushrooms. What gives the dish an unusual citrusy kick and mystique is the candied lemon peel. Adapted to a home kitchen, the scallops make a showstopping first course. They are also simple to make, as you can use high-quality store-bought candied lemon instead of making your own. If you'd like to serve the dish as a main course, just increase the number of scallops to 6 per person. Adapted from "The New Spanish Table" cookbook. Butternut squash or calabaza can be substituted for the pumpkin. Chicken broth can be substituted for fish stock if you don't have any, or use a combination of both. Prep time includes standing time. Serves 4 as a first course.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the zucchini, pumpkin, red pepper, mushrooms, and candied lemon in a large bowl and toss to mix. Add the orange and lemon juice, toss and let vegetables stand for about 30 minutes.
    2. 2
      Pat the scallops dry with paper towels and season with salt & pepper. Heat 1 tablespoon of the olive oil in a very large skillet over high heat until almost smoking. Working in two batches, cook the scallops until golden brown and opaque throughout, about 2 minutes per side. Transfer the cooked scallops to a plate and cover with foil to keep warm.
    3. 3
      Heat the remaining 1 tablespoon of olive oil in a medium-size skillet over medium heat. Add the diced vegetables and their soaking liquid and cook until they just begin to soften slightly but are still bright colored, about 1 1/2 minutes. Add the fish stock and cook until warm, about 1 minute. Add the wine and balsamic vinegars, season with salt & pepper to taste, and remove the sauce from the heat.
    4. 4
      Divide the scallops among elegant soup plates and spoon the vegetables and some liquid around them. Serve at once.

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    Nutritional Facts for Spanish Scallops With Candied Lemon (Vieiras Con Limon Confitado

    Serving Size: 1 (140 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 132.1
     
    Calories from Fat 66
    50%
    Total Fat 7.4 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 19.9 mg
    6%
    Sodium 121.0 mg
    5%
    Total Carbohydrate 5.6 g
    1%
    Dietary Fiber 0.8 g
    3%
    Sugars 2.5 g
    10%
    Protein 11.0 g
    22%

    The following items or measurements are not included:

    candied lemon peel

    white wine vinegar

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