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Scallops in Champagne

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)74.6141
Energy (kCal)770.7453
Carbohydrates (g)98.629
Total fats (g)14.2111
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook asparagus in a pan of boiling water for 6 minutes. | 2. Strain, then cut into three, removing the hard end. | 3. Rinse scallops under cold, running water, then steam for 4 minutes. | 4. Saute in half the butter for a minute on each side. | 5. Add champagne, leave to reduce. | 6. Keep scallops warm. | 7. Saute shallots in remaining butter, then add mushrooms. | 8. Cook over a high heat for 4 minutes. | 9. Add asparagus and cook for 3 minutes. | 10. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    scallop 14 ounces 273.7 12.614 47.838 1.9437
    asparagus 1 90.7186 17.5994 9.979 0.5443
    oyster mushroom 5 ounces 46.7767 8.6324 4.6918 0.5812
    chive 1 tablespoon chopped 0.9 0.1305 0.0981 0.0219
    shallot 2 sliced 230.4 53.76 8.0 0.32
    butter 1 1/2 1/2 128.25 5.8927 4.0072 10.8
    champagne 4 tablespoons - - - -

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



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