Baked scallops
It's a good thing that the scallops are au gratin, because both scallops and parmesan score with plenty of protein, which in combination even increases in value.
When you prepare the scallops au gratin, they should be heavy and still completely closed. This way you can be sure that the scallops are still fresh.
(Percentage of daily recommendation)
| Calorie | 245 cal. | (12 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 7.7 μg | (39 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 531 mg | (13 %) | ||
| Calcium | 236 mg | (24 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 11.6 mg | (77 %) | ||
| Iodine | 190 μg | (95 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 500 mg | |||
| Cholesterol | 250 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 12 Scallop
- 1 scallion
- 75 milliliters dry white wine
- 1 tsp Curry powder
- 2 Tbsps room temperature butter
- 4 Tbsps grated Parmesan
- freshly ground peppers
- 2 Tbsps breadcrumbs
- 1 Tbsp freshly chopped parsley
Preparation steps
Preheat broiler.
Open scallops, remove meat and rinse to remove grit. Place scallops on 12 porcelain shells.
Rinse, trim and thinly cut scallion greens crosswise into rings. Set aside. Finely chop white portions of scallions. Mix chopped scallions with wine, curry, butter and Parmesan and divide mixture over scallops.
Sprinkle with breadcrumbs and broil, watching carefully, about 2 minutes.
Serve scallops garnished with reserved scallion greens.