Tower of Scallops
Nutritional values
(Percentage of daily recommendation)
| Calorie | 335 cal. | (16 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 8 μg | (40 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 19.2 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 753 mg | (19 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 12.2 mg | (81 %) | ||
| Iodine | 185 μg | (93 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 520 mg | |||
| Cholesterol | 312 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 50 grams Celery (thinly sliced)
- 6 Tbsps olive oil
- salt
- 1 egg yolk
- 3 Tomatoes
- 1 stalk Celery
- 2 Tbsps White vinegar
- salt
- freshly ground, white peppers
- 1 Tbsp freshly chopped Chervil
- 12 Scallop (ready to cook)
- 100 milliliters white wine
- 4 Tbsps Whipped cream
- Chervil (for garnish)
Preparation steps
Preheat the convection oven to 120°C (approximately 250°F). Arrange the celery slices on a lined baking sheet. Drizzle with 2 tablespoons of oil, season with salt and top with a second layer of parchment paper. Weight the celery (with a baking rack or sheet) so that the slices are pressed flat and bake in the oven for about 40 minutes until crispy. Then increase the temperature to 160°C (approximately 325°F) and brush the celery with egg yolk. Bake for about 5 minutes more, until golden brown. Remove from the oven and let cool.
Blanch the tomatoes in boiling salted water, rinse in cold water, peel, quarter, remove seeds and cut into small cubes. Rinse and trim the celery and cut into thin strips, about 5 cm (approximately 2 inches) long. Mix the vinegar and 2 tablespoons of oil, season with salt and pepper and toss with the chervil, tomato, and celery.
Rinse the scallops, pat dry, and cut each in half horizontally. Season with salt and pepper and cook in the remaining hot oil in a nonstick pan until golden brown on each side (about 2 minutes). Remove from the pan and deglaze the drippings with white wine. Reduce by about half, then add the cream. Season with salt and pepper.
To serve, layer the scallop halves with the chervil salad and celery chips. Arrange the remaining salad around the tower and drizzle with the dressing. Serve garnished with parsley.
