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Seafood and Parmesan Stack
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Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
360
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 8 μg | (40 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 30.2 μg | (50 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 714 mg | (18 %) | ||
| Calcium | 345 mg | (35 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 12 mg | (80 %) | ||
| Iodine | 200 μg | (100 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 14.3 g | |||
| Uric acid | 543 mg | |||
| Cholesterol | 283 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 Scallop (cleaned and prepared)
- 1 cup Parmesan (grated)
- ⅜ cup dry white wine
- 1 generous pinch Saffron
- 1 large Leek
- ⅔ cup cream
- 3 Tbsps butter
- salt
- peppers
- Fresh herbs (preference)
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Preparation
Kitchen utensils
1 Bowl, 1 Cutting board, 1 Large knife, 1 Serrated knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Fine grater, 1 Brush, 1 Grill pan, 1 Corer, 1 Toaster
Preparation steps
1.
Draw 12 x 8 cm circles on a sheet of baking parchment and sprinkle the grated Parmesan evenly inside the circles.
2.
Bake in an oven preheated to 180°C | 350F | gas 4 for about 5 minutes, or until the cheese melts. Take out of the oven and leave to cool.
3.
Mix the wine and saffron in a small pan and bring to the boil. Trim the leeks and cut into rings. Heat 2 tbsp butter, sweat the leeks briefly, then add the wine and simmer gently for about 10 minutes.
4.
Add the cream, simmer for 5-10 minutes until creamy and season to taste with salt and pepper.
5.
Fry the scallops in the rest of the butter and season with salt and pepper.
6.
Assemble the millefeuilles by alternating Parmesan wafers, leeks and scallops on plates in small towers, beginning and ending with a Parmesan wafer. Serve garnished with herbs of your choice.
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