Seared Scallops with Asparagus and Gaufrette Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,079 cal. | (51 %) | ||
| Protein | 24.68 g | (25 %) | ||
| Fat | 95.26 g | (82 %) | ||
| Carbohydrates | 38.72 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.37 g | (15 %) |
| Vitamin A | 263.02 mg | (32,878 %) | ||
| Vitamin D | 0.58 μg | (3 %) | ||
| Vitamin E | 11.61 mg | (97 %) | ||
| Vitamin B₁ | 0.24 mg | (24 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 6.21 mg | (52 %) | ||
| Vitamin B₆ | 0.37 mg | (26 %) | ||
| Folate | 119.32 μg | (40 %) | ||
| Pantothenic acid | 0.64 mg | (11 %) | ||
| Biotin | 1.11 μg | (2 %) | ||
| Vitamin B₁₂ | 2.07 μg | (69 %) | ||
| Vitamin C | 34.04 mg | (36 %) | ||
| Potassium | 1,204 mg | (30 %) | ||
| Calcium | 103.15 mg | (10 %) | ||
| Magnesium | 71.73 mg | (24 %) | ||
| Iron | 2.27 mg | (15 %) | ||
| Iodine | 10.92 μg | (5 %) | ||
| Zinc | 2.16 mg | (27 %) | ||
| Saturated fatty acids | 24.89 g | |||
| Cholesterol | 101.19 mg |
Ingredients
- Ingredients
- 600 grams starchy potatoes
- salt
- 300 milliliters vegetable oil (for frying)
- 1 purple potato
- 200 grams green Asparagus
- 150 milliliters lukewarm milk
- 40 grams butter
- freshly ground peppers
- Nutmeg
- 12 Scallop (trimmed)
- 30 grams butter
- 150 milliliters dry white wine
- 50 milliliters Whipped cream
- 20 grams butter
- Dill (for garnish)
Preparation steps
For the potatoes: Peel the potatoes, rinse, place 1 potato in cold water and set aside. Cook the remaining potatoes in boiling salted water for 30 minutes. Thinly slice the reserved potato on a mandoline and then cut into very narrow strips. Arrange on a wide offset spatula in a grid pattern then gently slide into hot oil to deep-fry until golden brown. Drain on paper towels. Peel the purple potato, rinse and thinly slice. Cut into very narrow strips, arrange in a grid pattern on the spatula and deep-fry until golden brown. Drain on paper towels.
For the asparagus: Rinse the asparagus, peel, snap off the woody ends, cut into pieces and blanch in boiling salted water for 4 minutes. Shock in ice water and drain. For the mashed potatoes: Drain the boiled potatoes, let the steam evaporate, press through a potato ricer and mix with the milk and butter until smooth. Season with salt, pepper and nutmeg and keep warm. For the scallops: Rinse the scallops and pat dry. Melt the butter in a large frying pan and sear the scallops until golden brown on both sides. Remove from the pan and season with salt and pepper.
Deglaze the pan drippings with wine, add the cream, season with salt and pepper, briefly boil until reduced slightly and then froth with an immersion blender or milk frother. Sauté the asparagus in the remaining butter. Arrange the scallops, mashed potatoes and asparagus on serving plates. Garnish with the gaufrette potatoes and dill. Serve with trout roe, if desired.
