Baked Scallops and Toast

0
Average: 0 (0 votes)
(0 votes)
Baked Scallops and Toast
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 46 min.
Ready in
Calories:
533
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie533 kcal(25 %)
Protein34.44 g(35 %)
Fat29.94 g(26 %)
Carbohydrates34.7 g(23 %)
Sugar added0 g(0 %)
Roughage4.49 g(15 %)
Vitamin A144.81 mg(18,101 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.49 mg(4 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.21 mg(19 %)
Niacin7.92 mg(66 %)
Vitamin B₆0.23 mg(16 %)
Folate94.37 μg(31 %)
Pantothenic acid0.92 mg(15 %)
Biotin1.03 μg(2 %)
Vitamin B₁₂2.7 μg(90 %)
Vitamin C42.66 mg(45 %)
Potassium640.89 mg(16 %)
Calcium328.63 mg(33 %)
Magnesium69.53 mg(23 %)
Iron2.31 mg(15 %)
Iodine1.91 μg(1 %)
Zinc2.65 mg(33 %)
Saturated fatty acids10.99 g
Cholesterol82.97 mg
Author of this recipe:

Ingredients

for
4
For Parmesan Heart Crisps
6 tablespoons
Parmesan cheese (freshly grated)
For Scallops Au Gratin
2 tablespoons
melted butter (for baking dish)
3
ripe Passion fruit (halved)
8
salt (to taste)
freshly cracked rainbow peppers (to taste)
3 tablespoons
Parmesan cheese (freshly grated)
For Toast Points
4 slices
country white bread
1 tablespoon
coarse salt (to taste)
For Endive and Orange Salad
2
organic Oranges (peeled)
2 heads
Belgian endive (leaves washed and shaken dry)
4 tablespoons
2 tablespoons
freshly ground Black pepper (to taste)
remaining Passion fruit
Preparation

Kitchen utensils

1 Small pot, 1 Small skillet, 1 Casserole dish, 1 Bowl, 2 Small bowls, 1 Measuring cups, 1 Tablespoon, 1 Whisk, 1 Cookie cutter ring, 1 Brush, 1 Rolling pin, 1 Hand mixer, 1 Kitchen towel, 1 Piping bag, 1 Pastry tip

Preparation steps

1.
For Parmesan Heart Crisps:
2.
Preheat oven to 325º F. Line a baking sheet with parchment paper coated in nonstick cooking spray.
3.
Place a heart shaped cookie cutter on the prepared baking sheet. Spoon 1 1/2 tablespoons of grated Parmesan cheese into the center of the cookie cutter. Evenly distribute the cheese and carefully lift off the cookie cutter, using your clean fingers to form a heart shape. Repeat this step 3 more times.
4.
Bake on the middle rack for 5 to 6 minutes or until golden and crisp. Let cool and carefully transfer to a wire rack.
5.
For Scallops Au Gratin:
6.
Preheat oven to 375º F. Brush the inside of 4 individual baking dishes with melted butter.
7.
Using a spoon, scrape the seeds, pulp and juice of the passion fruit into a small bowl. Set aside.
8.
Rinse the scallops and pat completely dry with paper towels. Season with salt and pepper.
9.
Put a spoonful of passion fruit in the bottom of each baking dish. Place two seasoned scallops in each dish; top with Parmesan cheese and 1 teaspoon of passion fruit.
10.
Bake for 8 to 12 minutes or until the scallops are opaque and golden. Garnish with Parmesan Heart Crisps.
11.
For Toast Points:
12.
Adjust oven rack 6 inches from broiler. Preheat broiler to high.
13.
Place the bread slices on a baking sheet; brush one side with melted butter and season with salt. Toast the bread slices for about 1 to 2 minutes, or until golden brown and crisp. Turn over and toast the other side for about 1 minute.
14.
While the bread is still hot trim off the crust and cut into triangles. Serve with scallops.
15.
Toast points can be made up to 1 day ahead; once cool, store in an airtight container.
16.
For Endive and Orange Salad:
17.
Remove the white pith from the peeled oranges and break into segments.
18.
Cut the prepared endive leaves crosswise into slices. Combine orange segments and endive leaves.
19.
In a small bowl, whisk olive oil, orange juice, pepper and remaining passion fruit together until blended.
20.
Pour dressing over salad and toss to coat. Serve.