Champagne Scallops with Spinach
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
336
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 336 cal. | (16 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 5.6 μg | (28 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 381.7 μg | (636 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 171 μg | (57 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 980 mg | (25 %) | ||
| Calcium | 443 mg | (44 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 11.8 mg | (79 %) | ||
| Iodine | 168 μg | (84 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 392 mg | |||
| Cholesterol | 270 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Open the scallop shells. Rinse, trim and pat dry the scallops. Clean 8 shells and set aside.
Rinse the spinach, trim the stems and blanch in salted water. Drain well and coarsely chop. Peel the shallot and finely chop. Heat the butter in a pan and saute the shallots until translucent. Stir in the flour. Stir in the champagne and simmer briefly. Remove from heat and stir in the creme fraiche, egg yolks and half of the cheese. Season with salt, pepper and nutmeg.
2.
Preheat the oven to 220°C (approximately 425°F).
3.
Spoon the spinach onto the shells. Top with a scallop. Drizzle with sauce and sprinkle with the remaining cheese. Bake for 6-8 minutes until golden brown. Serve on sea salt for garnish if desired.
