Baked Scallops on the Shell
Nutritional values
(Percentage of daily recommendation)
| Calorie | 418 cal. | (20 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 12.6 μg | (63 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 938 mg | (23 %) | ||
| Calcium | 243 mg | (24 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 19.3 mg | (129 %) | ||
| Iodine | 310 μg | (155 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 834 mg | |||
| Cholesterol | 408 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 3 slices Toast
- 125 milliliters milk
- 20 fresh Scallop
- 1 shallot
- 1 Tbsp butter
- 125 milliliters white wine
- salt
- white peppers
- 1 Tbsp lemon juice
- 5 Tbsps Crème fraiche
- 5 Tbsps breadcrumbs
- 1 Tbsp lemon zest
Preparation steps
Coarsely chop the bread and soak in the milk.
Preheat a convection oven to 250°C (approximately 480°F). Rinse the scallops under running water. Use a knife to open each scallop. Remove the lid and loosen the meat with the knife. Remove the white mussel and the orange red roe (coral). Rinse the mussels and pat dry. Rinse the shells.
Peel and finely chop the shallots. Heat the butter in a skillet. Add the shallots and sweat until translucent. Deglaze with the wine. Squeeze the bread well and add to the skillet. Allow to simmer until creamy. Season with salt, pepper and lemon juice. Reduce the heat to low and cover. Allow to simmer for 15 minutes. Add the crème fraîche and scallops and allow to cook for 5 minutes. Remove from heat and stir in the roe.
Place the cleaned shell halves on a baking sheet. Fill each with the scallop mixture. Sprinkle with breadcrumbs and lemon zest.
Allow to toast in the oven until the top is browned, about 5-8 minutes. Serve with fresh baguette and coarse sea salt.
