Scallops with Truffle Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 731 cal. | (35 %) | ||
| Protein | 28.45 g | (29 %) | ||
| Fat | 65.92 g | (57 %) | ||
| Carbohydrates | 8.71 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 293.42 mg | (36,678 %) | ||
| Vitamin D | 0.56 μg | (3 %) | ||
| Vitamin E | 4.18 mg | (35 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 6.72 mg | (56 %) | ||
| Vitamin B₆ | 0.22 mg | (16 %) | ||
| Folate | 25.68 μg | (9 %) | ||
| Pantothenic acid | 0.76 mg | (13 %) | ||
| Biotin | 1.61 μg | (4 %) | ||
| Vitamin B₁₂ | 2.73 μg | (91 %) | ||
| Vitamin C | 3.11 mg | (3 %) | ||
| Potassium | 491.65 mg | (12 %) | ||
| Calcium | 64.49 mg | (6 %) | ||
| Magnesium | 50.57 mg | (17 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.28 mg | (29 %) | ||
| Saturated fatty acids | 26.35 g | |||
| Cholesterol | 168.22 mg |
Ingredients
- Ingredients
- 16 smaller Scallop (with shell)
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- 300 grams Whipped cream
- Truffle oil
- 4 slices Bacon
- Basil
- parsley
- 100 milliliters vegetable oil (for frying)
Preparation steps
Rinse the mussels under running water and carefully drive a short knife along the shell to loosen. Remove the lid, loosen the meat with the knife. Free the white flesh and orange-red roe (Corail) from the edges. Rinse the meat thoroughly several times. Trim the Corail from the meat.
Drizzle the flesh and Corail with lemon juice and season lightly with salt and pepper.
Cook the bacon in a frying pan with a little oil until crisp, remove and set aside.
Fry the herb leaves in hot oil briefly.
For the sauce, heat the cream in a pot, reduce by 1/3 and season with truffle oil. Froth with a stick blender.
Heat the clarified butter in a pan and fry the scallops and Corail on each side for 1-2 minutes.
To serve, arrange 4 scallops shells on each plate, place a scallop and Corailon each shell, top with fried herb leaves and bacon and drizzle with the sauce.
