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Ingredients
Baked Scallops with Vegetables in Cream Sauce
- Ingredients
- 2 carrots
- 2 shallots
- 4 sprigs Tarragon
- 8 Scallop (cleaned)
- 4 Tbsps Lime juice
- 3 Tbsps olive oil
- salt
- peppers
- ½ Tbsp brown sugar
- 50 milliliters Vegetable broth
- 100 milliliters Whipped cream
Peel carrots and shallots. Cut carrots into approximately 5 cm (approximately 2 inch) long thin strips, cut shallots lengthwise into thin strips. Rinse tarragon, shake dry, cut off leaf tips for garnishing and pluck off the rest of leaves, chop. Rinse and pat dry scallops, sprinkle with 2 tablespoons of lime juice. Place scallop shells into an ovenproof dish and sprinkle with 1 tablespoon of olive oil. Brown in preheated oven at 220°C (approximately 425°F). Heat remaining olive oil ( up to 2 tablespoons) in a pan. Saute carrots and shallots for about 2 minutes on medium heat, season with salt, pepper and sugar, caramelize slightly. Add remaining lime juice ( up to 2 tablespoons), vegetable stock and cream, bring to a boil. Simmer for about 3-4 minutes or until vegetables are al dente.
Season scallops with salt and pepper and bake in preheated oven at 220°C (approximately 425°F) for about 5 minutes. Add scallops to the sauce, add chopped tarragon. Season sauce with salt and pepper. Arrange scallops with vegetables and cream on plates, garnish with tarragon tips. If desired, make a dish very decorative by placing scallops and vegetables into scallop shells and arranging shells on the bed of coarse salt.
(Percentage of daily recommendation)
| Calorie | 335 cal. | (16 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.8 g | (6 %) |