RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	69.7279
Energy (kCal)	1686.3254
Carbohydrates (g)	279.8914
Total fats (g)	29.1566
Fatty acids, total saturated 20:0 (g)	0.0141
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1201
Fatty acids, total polyunsaturated 17:1 (g)	0.0195
Fatty acids, total trans-monoenoic (g)	0.3000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0763
Fatty acids, total saturated 4:0 (g)	0.2196
Fatty acids, total trans (g)	0.3708
Riboflavin (mg)	0.5467
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.8760
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0196
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.5904
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.8944
Proline (g)	5.0007
Fatty acids, total polyunsaturated 18:1 t (g)	0.2673
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7880
Adjusted Protein (g)	0.0000
Cystine (g)	1.2762
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	22.5893
Copper, Cu (mg)	1.2716
Maltose (g)	0.0000
Zinc, Zn (mg)	4.5216
Total lipid (fat) (g)	29.1566
Vitamin K (phylloquinone) (g)	4.8815
Cholesterol (mg)	90.5667
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0366
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	18.9200
Folate, total (g)	100.1567
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0117
Vitamin A, IU (IU)	561.1191
Energy (kcal)	1686.3254
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2262
Fatty acids, total saturated 14:1 (g)	0.1032
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.7440
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0288
Sugars, total (g)	2.9628
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0430
Vitamin C, total ascorbic acid (mg)	13.1257
Lutein + zeaxanthin (g)	5.2917
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0374
Vitamin B-12, added (g)	0.0000
Valine (g)	2.0284
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0009
Magnesium, Mg (mg)	189.5634
Fatty acids, total saturated 16:0 (g)	4.5625
Carbohydrate, by difference (g)	279.8914
Vitamin D (IU)	18.9000
Fructose (g)	0.5160
Fluoride, F (g)	1.3400
Aspartic acid (g)	2.0469
Tyrosine (g)	1.2467
Potassium, K (mg)	1017.8117
Fatty acids, total saturated 12:0 (g)	6.7070
Vitamin A, RAE (g)	157.5008
Serine (g)	2.1848
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.2607
Fatty acids, total trans-polyenoic 22:4 (g)	0.0030
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0027
Fatty acids, total saturated 22:0 (g)	0.0045
Fatty acids, total saturated 14:0 (g)	3.2417
Histidine (g)	0.9603
Isoleucine (g)	1.8208
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0564
Niacin (mg)	13.7377
Water (g)	189.5023
Fatty acids, total saturated 8:0 (g)	0.5640
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0024
Carotene, beta (g)	23.1150
Sodium, Na (mg)	127.2084
Iron, Fe (mg)	5.8736
Energy (kJ)	7053.7678
Ash (g)	4.2732
Caffeine (mg)	0.0000
Glycine (g)	1.5040
Fatty acids, total trans-polyenoic (g)	0.0708
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0006
Fatty acids, total saturated 18:2 undifferentiated (g)	2.2978
Fatty acids, total polyunsaturated (g)	2.5992
Vitamin E (alpha-tocopherol) (mg)	1.3957
Sucrose (g)	0.3960
Vitamin B-6 (mg)	0.7978
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2099
Vitamin D (D2 + D3) (g)	0.4800
Vitamin D3 (cholecalciferol) (g)	0.4800
Lysine (g)	0.9683
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0123
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	4.6426
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.1059
Fatty acids, total trans-polyenoic 18:3i (g)	0.0012
Thiamin (mg)	0.8100
Folate, food (g)	100.1567
Fatty acids, total saturated 20:1 (g)	0.0220
Fatty acids, total monounsaturated (g)	5.3762
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2622
Fatty acids, total polyunsaturated 16:1 t (g)	0.0327
Fatty acids, total polyunsaturated 17:0 (g)	0.0630
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	85.5684
Fatty acids, total polyunsaturated 16:1 c (g)	0.1641
Fatty acids, total saturated (g)	18.8297
Vitamin B-12 (g)	1.1813
Calcium, Ca (mg)	294.5900
Fatty acids, total saturated 10:0 (g)	0.7750
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.3870
Glutamic acid (g)	16.4766
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0006
Carotene, alpha (g)	0.0883
Vitamin E, added (mg)	0.0000
Retinol (g)	155.5000
Leucine (g)	3.2009
Folate, DFE (g)	100.1567
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0696
Fiber, total dietary (g)	18.9331
Tryptophan (g)	0.6152
Threonine (g)	1.2666
Fatty acids, total polyunsaturated 18:1 c (g)	2.1234
Manganese, Mn (mg)	3.0936
Protein (g)	69.7279
Cryptoxanthin, beta (g)	1.7667
Fatty acids, total saturated 18:1 undifferentiated (g)	5.0002
Betaine (mg)	0.0400
Phosphorus, P (mg)	876.8233
Tocopherol, gamma (mg)	0.0720

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. COUSCOUS. | 2. Cook couscous according to directions. Add salt and pepper to taste and set aside. | 3. Cook pancetta for 5 minutes. Stir in the couscous, then cream and warm for 2 minutes. | 4. SAUCE: | 5. Heat oil and add onions, garlic, and cook for 5 minutes. Add wine and simmer until reduced by 1/2. Reduce heat to very low and add butter a little at a time. | 6. Slowly add lemon juice, stirring constantly. Strain out the garlic and onion. Salt and pepper to taste. | 7. SCALLOPS. | 8. Heat oil over high heat. Add scallops and brown. Add salt and pepper to taste. | 9. Place couscous on serving platter. Top with scallops then sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
couscous	2	cups		1300.96	267.9078	44.1496	2.2144
pancetta	4	ounces		100.8667	0.0	22.44	0.5667
onion	4	tablespoons	minced	16.0	3.736	0.44	0.04
heavy whipping cream	1/4	cup		102.0	0.8220000000000001	0.852	10.824000000000002
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	4	tablespoons	chopped	16.0	3.736	0.44	0.04
garlic	2	tablespoons	chopped	25.33	5.6202	1.0812	0.085
white wine	1	cup		-	-	-	-
butter	1/4			21.375	0.9821	0.6679	1.8
lemon	2			2.5617	0.8233	0.0972	0.0265
salt pepper				100.8667	0.0	22.44	0.5667
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
scallop	16		rinsed	-	-	-	-

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

Cooking in progress....

Scallops With Couscous