Scallops with Vanilla Butter and Potato Puree
(1 vote)
(1 vote)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
776
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 776 cal. | (37 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 8.1 μg | (41 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 11.9 μg | (20 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,483 mg | (37 %) | ||
| Calcium | 187 mg | (19 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 14 mg | (93 %) | ||
| Iodine | 195 μg | (98 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 22.5 g | |||
| Uric acid | 610 mg | |||
| Cholesterol | 342 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 6 Scallop (ready to cook)
- 6 slices smoked Sausage (as desired)
- 14 ozs starchy potatoes
- 2 Tbsps vegetable oil
- 3 Tbsps butter
- 3 ozs milk
- 1 generous pinch Vanilla bean (paste)
- Sea salt
- 1 Tbsp Salmon caviar
How healthy are the main ingredients?
potatoPreparation steps
1.
Rinse potatoes and soak for approximately 30 minutes, then peel, squeeze through a ricer. Mix potatoes with cold butter and hot milk using a wooden spoon to form a creamy puree. Season with salt.
2.
Rinse scallops, pat dry, carve into diamond shapes and fry in hot oil on each side for about 2 minutes. Season with a little salt.
3.
In another, fry sausage slices gently in vanilla and 1 tablespoon of butter.
4.
Use a piping bag to pipe puree onto a plate. Set scallops on top and spread with salmon caviar. Place slices of sausage atop puree and drizzle with vanilla butter. Serve immediately.
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