Scallops with Asparagus Tips and Caviar
Nutritional values
(Percentage of daily recommendation)
| Calorie | 234 cal. | (11 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 5.9 μg | (30 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 13.1 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 446 mg | (11 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 126 μg | (63 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 353 mg | |||
| Cholesterol | 205 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 4 stalks green Asparagus
- salt
- 1 shallot
- 1 Tbsp olive oil
- 2 Tbsps lemon juice
- 2 Tbsps vegetable stock
- 1 sprig Lemongrass
- 120 milliliters Whipped cream
- salt
- freshly ground peppers
- sugar
- 8 very fresh Scallop (trimmed)
- 4 Tbsps Caviar
Preparation steps
Rinse the asparagus, peel as desired into strips and blanch for 2-3 minutes in boiling salted water. Remove with a slotted spoon (save cooking water) and quench in ice water. Cut off the tips of about 7 cm (approximately 2 3/4 inches) long and cut in half lengthwise.
Peel the shallot and chop very finely. Braise lightly in a pan in olive oil. Deglaze with lemon juice and 2-3 tablespoons asparagus cooking water. Trim both ends and peel outer layers of lemongrass. Press lemongrass with the knife back and stir in with half the cream. At low heat let boil down and then strain through a sieve into another pot. Add the remaining cream, lather with the blender and season with salt, pepper and a pinch of sugar. Rinse the scallops and pat dry. Two put scallops on each plate, lay the asparagus tips decoratively on top and cover with a little caviar. To serve, garnish with the lemongrass foam and sprinkle everything with salt and pepper.
