RecipeDB

Cooking in progress....

Scallops in Hazelnut Brown Butter

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)497.3921
Energy (kCal)6297.5464
Carbohydrates (g)617.6013
Total fats (g)207.972
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Toast off 30 grams hazelnuts to release their aroma, then chop or blend. Sear off the scallops in very hot oil for a minute or so on each side, then arrange on a plate and season. Melt 100 grams butter, cook until solids turn golden brown and release a nutty aroma. Add 2 tbsp Moscatel vinegar, some salt and pepper, the nuts, and chopped parsley. Spoon the sauce over the scallops and serve with St. Joseph Blanc, Pierre Gaillard 1997". | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    scallop 9 2815.2064 129.7443 492.0491 19.992
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    hazelnut 10 chopped 3192.0 480.0 0.0 160.08
    canola oil 3 teaspoons 119.34 0.0 0.0 13.5
    moscatel vinegar 2 teaspoons - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition