Scallops in Chanterelle Sauce

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Scallops in Chanterelle Sauce
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
453
calories
Calories

Healthy, because

Even smarter

Nutritional values

Scallops are a great source of magnesium and potassium, which are both important for heart and brain health. They also promote blood vessel relaxation, help control blood pressure, and enable better blood circulation.

Serve this with a side salad for added nutrients such as vitamins, minerals, antioxidants, and fiber. 

1 serving contains
(Percentage of daily recommendation)
Calorie453 kcal(22 %)
Protein36.37 g(37 %)
Fat28.32 g(24 %)
Carbohydrates15.53 g(10 %)
Sugar added0 g(0 %)
Roughage2.2 g(7 %)
Vitamin A205.73 mg(25,716 %)
Vitamin D1.79 μg(9 %)
Vitamin E0.67 mg(6 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.13 mg(12 %)
Niacin8.4 mg(70 %)
Vitamin B₆0.22 mg(16 %)
Folate38 μg(13 %)
Pantothenic acid1.1 mg(18 %)
Vitamin B₁₂3.71 μg(124 %)
Vitamin C8.09 mg(9 %)
Potassium741.24 mg(19 %)
Calcium40.78 mg(4 %)
Magnesium70.66 mg(24 %)
Iron2.58 mg(17 %)
Zinc2.97 mg(37 %)
Saturated fatty acids15.2 g
Cholesterol130.8 mg
Author of this recipe:

Ingredients

for
4
Ingredients
½ cup
2 ½ cups
Chanterelle (sliced)
1 tablespoon
1.333 cups
Baby corn (sliced)
12
1 tablespoon
chopped marjoram
1
lemon (juice)
To garnish
How healthy are the main ingredients?
Chanterellemarjoramlemonsaltmarjoram

Preparation steps

1.
Melt half the butter in a frying pan. Add the mushrooms and fry for 4-5 minutes until browned. Drain the mushrooms in a sieve set over a bowl, pressing them gently in the sieve to release the juices. (the juices will provide the base for the sauce) Keep warm.
2.
Heat the oil in a clean frying pan. When very hot, add the corn and scallops. Cook gently for 2 minutes, then turn the scallops, season with salt and pepper and continue to cook for a further 2 minutes until the scallops are cooked.
3.
Return the reserved mushroom juices to the pan the mushrooms were cooked in, then whisk in the remaining butter, marjoram and lemon juice to create the sauce. Season to taste with salt and pepper.
4.
Serve the scallops and their sauce with the mushrooms and corn. Garnish with marjoram and spring onions.