Baked Sea Scallops
Nutritional values
(Percentage of daily recommendation)
| Calorie | 316 cal. | (15 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 7.5 μg | (38 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 34.3 μg | (57 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 594 mg | (15 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 11.9 mg | (79 %) | ||
| Iodine | 185 μg | (93 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 504 mg | |||
| Cholesterol | 225 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 12 large Scallop (with shell)
- 2 Tbsps lemon juice
- 4 Tbsps Cognac
- 1 shallot
- 5 Tbsps olive oil
- 2 garlic cloves
- 6 ozs dry white wine
- salt
- freshly ground peppers
- 1 generous pinch cayenne pepper
- 4 Tbsps chopped parsley
- 3 Tbsps breadcrumbs
- also
- coarse salt
Preparation steps
Rinse scallops under running water and drive a short knife into the shell along the edge and sever the connection. Remove top shell, loosen meat with the knife. Free white flesh and orange-red roe (corail) from the gray edges. Rinse meat thoroughly several times. Sprinkle a baking sheet with coarse salt and place lower shell halves in the baking sheet.
Cut corail from the shells. Sprinkle scallop meat with lemon juice and chill.
Puree corail with cognac in a blender.
Peel shallot and chop finely. Heat 1 tablespoon olive oil in a pan and saute shallot until soft, peel garlic, squeeze through a garlic press, add to the pan and sauté briefly. Then add pureed corail and wine and let boil down to half over high heat and season with salt, pepper and cayenne pepper. Mix parsley and breadcrumbs together in a bowl.
Place scallops into prepared shells, spread sauce over top and sprinkle with breadcrumb mixture.
Drizzle with remaining olive oil and bake on in a preheated 200°C (approximately 400°F) oven for about 10 minutes until golden brown. Serve while still hot.
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