Scallops on Chestnut Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 686 cal. | (33 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13 g | (43 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 8.1 μg | (41 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 3.6 μg | (6 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,777 mg | (44 %) | ||
| Calcium | 343 mg | (34 %) | ||
| Magnesium | 164 mg | (55 %) | ||
| Iron | 13.7 mg | (91 %) | ||
| Iodine | 200 μg | (100 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 502 mg | |||
| Cholesterol | 301 mg | |||
| Complete sugar | 28 g |
Ingredients
- Ingredients
- 600 grams Chestnuts
- 600 milliliters milk
- 12 fresh Scallop (or frozen, thawed)
- 2 Tbsps Pastry flour
- 1 egg
- 2 Tbsps breadcrumbs
- salt
- freshly ground peppers
- butter
- vegetable oil
Preparation steps
Preheat oven to 250°C (approximately 485°F). Gently slice the chestnut shells with a sharp knife, place on a baking sheet and bake for 20 minutes. Remove and peel the shell while still hot.
Place the chestnuts in a saucepan and add the milk. Simmer until the chestnuts are tender and the milk is almost evaporated, about 45 minutes. Puree the chestnuts with a hand blender, adding a little more milk if necessary.
Stir in 2 tablespoons butter and season with salt and pepper.
Beat the egg. Season the breadcrumbs with salt and pepper. Dredge the scallops in the flour, then the egg and finally through the seasoned with salt and pepper breadcrumbs draw. Heat 6 tablespoons oil in a pan and fry the scallops on both sides until golden. Drain on paper towels. Arrange on the chestnut puree and serve.
