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Pan Fried Scallops with Beetroot and Walnut Oil

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.6227
Energy (kCal)322.1455
Carbohydrates (g)3.8429
Total fats (g)34.0259
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the beetroot in advance, and bring it back to room temperature if cooked the day before. | 2. Peel, and slice into 1/4" thick slices. | 3. Dress with the oil, vinegar, salt& pepper. | 4. Steep to allow the flavours to infuse for 20 minutes or so, before arranging on plates, spooning over some of the dressing. | 5. Melt the butter with equal amount of olive oil in a heavy frying pan. | 6. When the pan is very hot, cook the pink scallop roe first for 1 minute (disregard if you are using prepared scallops), then add the white meat for 45 seconds each side, then turn off heat. | 7. Season with salt& black pepper. | 8. SERVE AT ONCE! | 9. Putting the scallop slices on the beetroot, and scatter the chopped chives on the beetroot. | 10. Pour Chardonnay wine to accompany. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    scallop 12 sliced - - - -
    beet 6 washed baked covered raw - - - -
    walnut oil 2 tablespoons 240.44799999999998 0.0 0.0 27.2
    sherry wine vinegar 1 tablespoon aged - - - -
    salt black pepper - - - -
    chive 1 tablespoon chopped 0.9 0.1305 0.0981 0.0219
    butter 1/2 ounce 80.7975 3.7124 2.5246 6.803999999999999
    chardonnay wine 1 bottle - - - -

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



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