Scallops with a Cream Sauce
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
412
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 412 cal. | (20 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 10.5 μg | (53 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 13 μg | (22 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 827 mg | (21 %) | ||
| Calcium | 198 mg | (20 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 15.6 mg | (104 %) | ||
| Iodine | 245 μg | (123 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 696 mg | |||
| Cholesterol | 366 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 shallot
- 1 garlic clove
- 1 red chili pepper
- 1 ½ centimeters fresh ginger
- 1 organic Lime
- 2 Tbsps Corn oil
- 50 milliliters dry white wine
- 250 milliliters fish stock
- 150 milliliters Whipped cream
- salt
- freshly ground peppers
- 16 Scallop (with roe, if possible)
- 2 Tbsps butter
- cilantro (for garnish)
Preparation steps
1.
Peel and finely chop the shallot and garlic. Rinse the chile, halve lengthwise, remove the seeds, and julienne. Peel and finely grate the ginger. Rinse the lime in hot water and pat dry. Finely grate the zest, and squeeze the juice.
2.
Sweat the shallot and garlic in a pan with the oil. Add the ginger and chile, sauté briefly, and pour in the wine. Add the fish stock, stir in the cream, and simmer over medium heat until thickened. Mix in the lime juice and zest, and season to taste with salt and pepper.
3.
Rinse the scallops and the roe (if using). Pat dry and sear in melted butter for 1-2 minutes on each side. Remove from the pan, season with salt, and pepper, and transfer to a plate. Top with the sauce, garnish with the cilantro, and serve.
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