Scallops Au Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 343 cal. | (16 %) | ||
| Protein | 18.62 g | (19 %) | ||
| Fat | 18.66 g | (16 %) | ||
| Carbohydrates | 11.92 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.23 g | (1 %) |
| Vitamin A | 20.45 mg | (2,556 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.14 mg | (1 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.06 mg | (5 %) | ||
| Niacin | 4.13 mg | (34 %) | ||
| Vitamin B₆ | 0.17 mg | (12 %) | ||
| Folate | 26.1 μg | (9 %) | ||
| Pantothenic acid | 0.39 mg | (7 %) | ||
| Biotin | 0.07 μg | (0 %) | ||
| Vitamin B₁₂ | 1.85 μg | (62 %) | ||
| Vitamin C | 3.67 mg | (4 %) | ||
| Potassium | 346.58 mg | (9 %) | ||
| Calcium | 29.64 mg | (3 %) | ||
| Magnesium | 40.93 mg | (14 %) | ||
| Iron | 1.05 mg | (7 %) | ||
| Zinc | 1.52 mg | (19 %) | ||
| Saturated fatty acids | 2.61 g | |||
| Cholesterol | 34.87 mg |
Ingredients
- For the scallops
- 12 Scallop (with shell)
- 2 Tbsps lemon juice
- 4 centiliters Cognac
- 1 shallot
- 5 Tbsps olive oil
- 2 garlic cloves
- 200 milliliters dry white wine
- salt
- freshly ground peppers
- 1 generous pinch cayenne pepper
- 4 Tbsps breadcrumbs
Preparation steps
Rinse mussels under running water and drive a short knife into the shell along the edge, rotate to open. Remove lid, loosen scallop meat with the knife. Free any white flesh and orange red roe (the corail) from gray edges. Rinse scallops thoroughly several times. Sprinkle a baking sheet with coarse salt and place lower shell halves on the baking sheet.
Mix scallops in a bowl with lemon juice and chill.
Puree the corail in a blender with cognac.
Peel shallot and chop finely. Heat 1 tablespoon olive oil in a pan and saute shallots briefly. Peel garlic, squeeze through a press, add to the pan and sauté briefly. Add pureed corail and wine to the pan, boil down to half uncovered over high heat and season with salt, pepper and cayenne pepper.
Cut scallops into small pieces, place into prepared shells, spread wine sauce over scallops and sprinkle with breadcrumbs.
Drizzle with remaining olive oil and bake in a preheated 200°C (400°F) oven for about 10 minutes until golden. Arrange spinach on plates, cover with scallops and serve garnished with lemon and lime slices.
