Scallops with Asparagus Tips and Caviar

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Scallops with Asparagus Tips and Caviar
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Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
234
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie234 cal.(11 %)
Protein15 g(15 %)
Fat15 g(13 %)
Carbohydrates11 g(7 %)
Sugar added2 g(8 %)
Roughage0.5 g(2 %)
Vitamin A0.2 mg(25 %)
Vitamin D5.9 μg(30 %)
Vitamin E2.6 mg(22 %)
Vitamin K13.1 μg(22 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin5 mg(42 %)
Vitamin B₆0.1 mg(7 %)
Folate52 μg(17 %)
Pantothenic acid0.8 mg(13 %)
Biotin3.9 μg(9 %)
Vitamin B₁₂3.7 μg(123 %)
Vitamin C11 mg(12 %)
Potassium446 mg(11 %)
Calcium109 mg(11 %)
Magnesium60 mg(20 %)
Iron7.9 mg(53 %)
Iodine126 μg(63 %)
Zinc2.3 mg(29 %)
Saturated fatty acids6.6 g
Uric acid353 mg
Cholesterol205 mg
Complete sugar4 g

Ingredients

for
4
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
How healthy are the main ingredients?
Whipped creamolive oilsaltshallotsugar

Preparation steps

1.

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.

2.

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.