Rice Patties and Scallops
Nutritional values
(Percentage of daily recommendation)
| Calorie | 941 cal. | (45 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 6.7 μg | (34 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 49.1 μg | (82 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 587 mg | (15 %) | ||
| Calcium | 310 mg | (31 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 11 mg | (73 %) | ||
| Iodine | 128 μg | (64 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 16.1 g | |||
| Uric acid | 412 mg | |||
| Cholesterol | 495 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the rice
- 150 grams Arborio rice
- 350 milliliters Vegetable broth
- 1 small, red onion
- 30 grams freshly grated Gouda
- 2 Tbsps Fresh herbs (mixed, freshly chopped)
- 2 egg yolks
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- For the scallops
- 4 Scallop
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- 1 Tbsp clarified butter
- 1 pinch Saffron
- 1 tsp green Herb mustard
- 2 Tbsps White vinegar
- 6 Tbsps olive oil
- ½ tsp sugar
- 2 garlic cloves
- 1 bunch Watercress
Preparation steps
For the rice: Peel and mince onion. Heat butter in a pan and cook onion until soft. Add rice, cook briefly, stir in broth and cook over low heat for about 15 minutes, stirring occasionally.
Stir cheese and herbs into rice, then stir in egg yolks and season with salt and pepper. Shape into 2 large patties. Heat oil in a pan and cook patties until golden brown on each side, about 5 minutes.
For the scallops: Rinse scallops and remove from shells.
Combine scallops and lemon juice, then season lightly with salt and pepper.
Rinse watercress and spin dry.
Whisk together vinegar, salt, pepper, sugar and oil. Divide mixture in half and add saffron to one half, add mustard to the other.
Heat butter in a pan and cook scallops until golden on each side, about 1-2 minutes.
Plate rice patties with scallops. Serve with watercress and sauces.
