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Ingredients
Dill oil
- 12 sprigs fresh dill leaves only (approx. 60 g)
- 200 g grapeseed oil
Soup
- 2 eschalots
- 1 leek white part only, cut into pieces
- 120 g cos lettuce cut into pieces
- 1 lemon zest only, no white pith
- 50 g unsalted butter
- salt to taste
- fresh ground black pepper to taste
- 500 g water
- 2 tsp Vegetable stock paste (see Tips)
- 600 g frozen peas
- 60 g olive oil
Scallops
- 1 tbsp olive oil
- 24 scallops roe removed
- salt to season
- fresh ground black pepper to season
- 3 sprigs fresh dill for garnishing, finely chopped
- Nutrition
- per 1 portions
- Calories
- 312 kcal / 1310.5 kJ
- Protein
- 10.6 g
- Fat
- 25.7 g
- Carbohydrates
- 8.2 g
- Fiber
- 5.3 g
- Saturated fat
- 6.1 g
- Sodium
- 220 mg
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