Champagne Scallops with Spinach

Name: Champagne Scallops with Spinach
Total time: 40 min
Yield: 4
Ingredients: 8 Scallop; 400 grams Spinach; salt; 1 shallot; 2 Tbsps butter; 1 Tbsp Pastry flour; 200 milliliters Champagne; 2 Tbsps Crème fraiche; 1 egg yolk; 80 grams freshly grated Parmesan; freshly ground peppers; Nutmeg

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Health Score:

65 / 100

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 40 min.

Ready in

Calories:

336

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

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Ingredients

for

servings

Ingredients: 8 Scallop; 400 grams Spinach; salt; 1 shallot; 2 Tbsps butter; 1 Tbsp Pastry flour; 200 milliliters Champagne; 2 Tbsps Crème fraiche; 1 egg yolk; 80 grams freshly grated Parmesan; freshly ground peppers; Nutmeg

How healthy are the main ingredients?

Spinach Parmesan salt shallot Nutmeg

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Preparation steps

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.

Preheat the oven to 220°C (approximately 425°F).

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.