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Ingredients
Baked Scallops with Saffron Sauce and Spinach
- Ingredients
- 8 Scallop (with shells)
- 300 grams Spinach
- 1 carrot
- 50 grams Celery root
- 40 grams butter
- 1 generous pinch Saffron
- 200 milliliters Whipped cream
- 2 egg yolks
- coarse Sea salt (for the pan)
- 2 Tbsps whipped Whipped cream
- salt
- peppers
Rinse scallops under running water and then run a short knife along shell edge and slice connecting fibers. Remove top shell and loosen meat with the short knife. Remove any gray edges from meat and set meat and red roe aside. Rinse meat several times.
Cut scallops into slices. Spread sea salt into a pan and arrange lower shells in the pan. Rinse spinach thoroughly, drain and allow final drop of liquid to drip into a pot. Peel carrot and celery and cut into small cubes. Heat 20 grams butter (approximately 1 ounce) in a pan and fry celery and carrots.
Add saffran to the pan and deglaze with cream. Boil until creamy. Remove from heat, whisk in egg yolks and season with salt and pepper. Allow to cool slightly and fold in whipped cream. Heat remaining butter in a frying pan and fry scallops and roe for 2 minutes. Cover shells with spinach, place scallops and roe on top drizzle withsaffron sauce. Bake in oven at 220°C (approximately 450°F) for 4 minutes. Serve immediately.
(Percentage of daily recommendation)
| Calorie | 386 cal. | (18 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |