Fried Scallops with White Wine Sauce
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
249
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 249 cal. | (12 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 7.6 μg | (13 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 129 mg | (3 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 9 mg | (3 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 25 grams black Truffle
- 1 shallot
- 3 Tbsps butter
- 5 Tbsps white wine
- 200 milliliters Whipped cream
- salt
- freshly ground pepper
- parsley (for garnish or chervil)
Preparation steps
1.
Finely dice 10 grams of truffle. Peel the shallot and finely dice. Heat 1 tablespoon of butter. Cook the shallots until soft. Cut the truffle into cubes. Add and sauté briefly. Deglaze with white wine. When the white wine is almost evaporated, pour the cream in and let it boil until creamy. Season with salt and pepper.
2.
Rinse the scallops and pat dry. Heat the remaining butter and sauté the scallops for about 5 minutes, turning occasionally. Season with salt and pepper.
3.
Serve the scallops with the sauce and slice the remaining truffle over it. Garnish with fresh herbs.
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