Scallops with Mushroom Cream Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 202 cal. | (10 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4.2 μg | (21 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 4.7 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 389 mg | (10 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 82 μg | (41 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 227 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 250 grams Scallop
- 125 grams button Mushroom
- 2 tsps lemon juice
- 2 scallions
- 1 chili pepper
- salt
- peppers
- 1 Tbsp butter
- 150 grams Whipped cream
Preparation steps
Rinse scallops and drain. Clean the mushrooms, cut into thin slices and sprinkle with lemon juice. Rinse scallions. Cut the white part into thin rings. Cut the green part into thin strips. Halve the chile pepper lengthways, remove the seeds, rinse and finely chop.
Halve the scallops half crosswise. Remove the side muscle. Pat dry with paper towels. Season with salt and pepper. Melt the butter over medium heat and cook scallops on each side for about 1 minute. Remove from the pan.
Cook the mushrooms in the same pan until the liquid has evaporated. Add scallion rings and chile pepper and cook for about 5 minutes. Pour in the cream and cook until reduced by about one third.
Add the scallops to the sauce and cook until heated through. Season with salt and pepper. Serve on small plates and garnish with scallion greens. Serve with toasted white bread.
