Seared Scallops with Mushrooms in a Cheese Cream Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 8.1 μg | (41 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 26.4 μg | (44 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 11.4 mg | (95 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 23.5 μg | (52 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 899 mg | (22 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 145 μg | (73 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 16.9 g | |||
| Uric acid | 405 mg | |||
| Cholesterol | 222 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 400 grams frozen Scallop
- 2 Tbsps clarified butter
- 500 grams button Mushroom
- 1 small onion (chopped)
- 3 sprigs parsley
- salt
- peppers
- 50 grams cream cheese
- 200 grams Whipped cream
Preparation steps
Thaw the scallops and rinse under running water, drain well and pat dry. Heat 2 tablespoons butter in a pan and sear the scallops over low heat about 4-5 minutes until golden brown. Meanwhile, wipe the mushrooms with a paper towel and slice.
Remove the scallops from the pan, put on a plate and place in oven preheated to 80°C (approximately 175°F) to keep warm.
Add 1 tablespoon butter to the pan drippings and saute the onion and mushrooms for 3-5 minutes, stirring occasionally. Stir in the cream cheese and the cream, season with salt and pepper and simmer for 1 minute. Reduce the heat to low, add the scallops and let stand 1-2 minutes. Meanwhile, rinse the parsley, shake dry, chop and mix into the sauce. Divide among 4 preheated bowls, season with pepper and serve.
