Scallop Wonton Stacks
Scallop Wonton Stacks - Fine art, composed for a special occasion
Healthy, because
Even smarter
Nutritional values
One of the turrets covers 40 percent of the daily iodine requirement. The trace element is essential for the formation of thyroid hormones, which regulate the metabolism. They also stimulate heat production and ensure a constant body temperature.
Spinach should only be washed very briefly and directly before preparation. Do not leave the vegetables in standing water for longer than necessary, otherwise the valuable vitamins will be lost.
(Percentage of daily recommendation)
| Calorie | 240 cal. | (11 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 4.5 μg | (23 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 36.7 μg | (61 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 732 mg | (18 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 85 μg | (43 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 189 mg | |||
| Cholesterol | 125 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 oz sun-dried tomatoes (without oil)
- 3 red Bell pepper (600 grams)
- 1 Tbsp cane sugar
- 2 Tbsps White vinegar
- 1 egg
- 1 sprig Basil
- 16 Wonton wrapper
- 2 tsps Sesame seeds
- 1 tsp black Sesame seeds
- 2 small shallots
- 1 small garlic clove
- 9 ozs Spinach
- 1 Tbsp butter (20 g)
- salt
- peppers
- 12 not too large Scallop (unshelled)
- 1 tsp Ras el hanout
- 1 tsp olive oil
Kitchen utensils
Preparation steps
Pour boiling water over sun-dried tomatoes let steep for 15 minutes.
Cut peppers into quarters, remove seeds, rinse and chop.
Drain tomatoes in a sieve and cut into small pieces.
Purée peppers and tomatoes with a tablespoon of water in a food processor.
Put the purée in a kitchen towel-lined sieve and allow the juice to drip into a pot.
Mix the drained juice, sugar and vinegar. Simmer over medium heat until the liquid has a syrupy consistency, a few minutes. Allow to cool.
Separate the egg. Rinse basil, shake dry and pluck 8 leaves. Separate 8 wonton sheets and brush lightly with egg white. Lay a basil leaf on each wonton sheet.
Place another wonton sheet on top of the basil leaf. Coat the surface of the wonton sheet with egg white and sprinkle with sesame seeds.
Place on a parchment paper-lined baking sheet and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F/convection 325°F) until golden brown, a few minutes. Let cool and transfer to a wire rack.
Peel the shallots and garlic and chop finely. Trim, rinse and drain spinach.
Heat butter in a skillet. Sauté shallots and garlic until translucent, about 2 minutes. Mix in spinach and season with salt and pepper. Keep warm.
Season scallops with ras el hanout. Heat olive oil in cast iron pan on high heat and fry scallops for 45-60 seconds on each side.
Put half of the wontons on a warmed plate. Spread the spinach on top of wontons. Put scallops on top and season with salt. Cover with remaining wonton sheets. Garnish with basil leaves.
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