Scallops in Pastry Shells
Nutritional values
(Percentage of daily recommendation)
| Calorie | 366 cal. | (17 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 5.1 μg | (26 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 18.7 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 479 mg | (12 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 8.3 mg | (55 %) | ||
| Iodine | 124 μg | (62 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 359 mg | |||
| Cholesterol | 193 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the scallops
- 1 pkg Filo dough
- 1 Tbsp clarified butter
- 12 Scallop (with Coraille)
- 4 Tbsps finely chopped parsley
- salt
- freshly ground peppers
- 20 grams melted butter
- 200 grams Crème fraiche
- 1 lemon (juiced)
- For baking
- 1 Muffin tin (with 12 wells)
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Cut the filo pastry into 24 squares about 7 x 7 cm (approximately 3 x 3 inches) and brush with melted butter. Place 2 squares into each well of a greased muffin tin. Bake in the preheated oven for 5-8 minutes, until golden brown, watching carefully to prevent burning.
Carefully remove the pastry shells from the muffin tin and allow to cool. Mix the sour cream with lemon juice, 3 tablespoons parsley and season with salt and pepper. Place a dollop of the mixture into each pastry shell.
Heat the clarified butter in a pan and fry the scallops on both sides over high heat. Season with salt, pepper and the remaining parsley and place on top of the cream fraiche in each pastry. Arrange on a large plate and serve immediately.
