Vanilla Scallops with Cream Sauce
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
345
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 345 cal. | (16 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 7.9 μg | (40 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 11.2 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 663 mg | (17 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 11.6 mg | (77 %) | ||
| Iodine | 185 μg | (93 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 508 mg | |||
| Cholesterol | 263 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 100 grams Celery root
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 100 milliliters dry white wine
- 100 milliliters Vegetable broth
- 100 milliliters Whipped cream
- 4 Vanilla bean
- salt
- freshly ground peppers
- 12 Scallop
- 2 Tbsps vegetable oil
Preparation steps
1.
For the cream sauce: Peel and dice the onion, garlic and celery. Heat the butter in a large pot. Add the vegetables and cook until the onions are translucent. Add the flour and cook until fragrant, about 3 minutes. Stir in the cream and simmer until thick, about 5 minutes. Strain the mixture through a fine sieve into a pot. Season with salt and pepper to taste.
2.
For the scallops: Rinse the scallops and pat dry. Thread 3 scallops onto each vanilla bean. Season with salt and pepper to taste. Heat the oil in a skillet. Add the scallops and sear until golden brown on both sides, about 2-3 minutes.
3.
For serving: Place the scallops on a platter and serve with the sauce. Serve with rice if desired.
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