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Scallops Stewed in Milk, Cream and Sherry - Cornwall, England

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)237.104
Energy (kCal)1815.4744
Carbohydrates (g)98.0386
Total fats (g)47.8483
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove the scallops from their shells, wash and dry them, take off the black threads and the beard -- or just buy them prepared! | 2. Simmer the flesh in milk for 10 minutes, lift out and place on a warmed serving dish. | 3. Melt the butter in a pan, blend in the flour, and gradually add the milk. Bring to the boil, stirring until the sauce is thickened. Add the cream and heat the sauce through. Remove from the heat, add the sherry. | 4. Pour the sauce over the scallops and garnish with lemon slices. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    scallop 4 1251.2028 57.6641 218.6885 8.8854
    milk 1/2 74.42 5.8316 3.843 3.9894
    butter 1 ounce 161.595 7.4249 5.0491 13.607999999999999
    flour 1 ounce 103.7591 22.7164 1.6868 0.4026
    salt pepper 25.2167 0.0 5.61 0.1417
    cream 1/4 198.0 3.99 2.178 20.808000000000003
    sherry wine 1 ounce 25.2167 0.0 5.61 0.1417
    lemon 1 1.2808 0.4116 0.0486 0.0132

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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