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Grilled Scallops With Thyme Butter, Red Chilli & Parmesan

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.6751
Energy (kCal)186.625
Carbohydrates (g)10.8749
Total fats (g)13.1
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Clean the scallops to remove the hard muscle that holds the scallop in the shell. | 2. Place in an oven-proof dish. | 3. Preheat the grill. | 4. Mix the chilli and thyme in with the butter, then divide between scallops, placing each half a teaspoon full of butter on top of each scallop. | 5. Place under the grill for 6 - 10 minutes, until starting to brown on top, but still soft and still slightly translucent in the very centre. | 6. Arrange on a bed of rocket leaves, spoon over some of the melted butter and sprinkle with crumbled parmesan. | 7. Serve immediately! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    scallop 6 -10 0.0 0.0 0.0 0.0
    butter 1 3/4 3/4 149.625 6.8749 4.6751 12.6
    fleur de sel - - - -
    red chile 1 diced - - - -
    thyme leave 1 tablespoon - - - -
    parmesan cheese 2 tablespoons crumbled 37.0 4.0 4.0 0.5
    rocket - - - -

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



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