RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.4828
Energy (kCal)	407.256
Carbohydrates (g)	0.0341
Total fats (g)	46.0705
Fatty acids, total saturated 20:0 (g)	0.0784
Fatty acids, total saturated 18:3 undifferentiated (g)	0.6702
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	1.8324
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0193
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	5.6794
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0176
Proline (g)	0.0466
Fatty acids, total polyunsaturated 18:1 t (g)	1.6938
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0045
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.5680
Copper, Cu (mg)	0.0091
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0511
Total lipid (fat) (g)	46.0705
Vitamin K (phylloquinone) (g)	3.9760
Cholesterol (mg)	122.1200
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1789
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	1.7040
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1419.4320
Energy (kcal)	407.2560
Fatty acids, total saturated 16:1 undifferentiated (g)	1.0338
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0119
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0341
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0324
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	1.1360
Fatty acids, total saturated 16:0 (g)	12.3239
Carbohydrate, by difference (g)	0.0341
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	1.5904
Aspartic acid (g)	0.0364
Tyrosine (g)	0.0233
Potassium, K (mg)	13.6320
Fatty acids, total saturated 12:0 (g)	1.4694
Vitamin A, RAE (g)	388.5120
Serine (g)	0.0261
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0233
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	4.2236
Histidine (g)	0.0131
Isoleucine (g)	0.0290
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1517
Niacin (mg)	0.0239
Water (g)	10.1899
Fatty acids, total saturated 8:0 (g)	0.6759
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	89.7440
Sodium, Na (mg)	6.2480
Iron, Fe (mg)	0.0114
Energy (kJ)	1703.4320
Ash (g)	0.0511
Caffeine (mg)	0.0000
Glycine (g)	0.0102
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	1.0394
Fatty acids, total polyunsaturated (g)	1.7097
Vitamin E (alpha-tocopherol) (mg)	1.3178
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0017
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	1.1400
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0381
Beta-sitosterol (mg)	2.2720
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0625
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0028
Folate, food (g)	1.7040
Fatty acids, total saturated 20:1 (g)	0.0568
Fatty acids, total monounsaturated (g)	13.3082
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.2303
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.3181
Fatty acids, total polyunsaturated 18:2 i (g)	0.1681
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	10.6784
Fatty acids, total polyunsaturated 16:1 c (g)	0.5458
Fatty acids, total saturated (g)	28.6778
Vitamin B-12 (g)	0.0966
Calcium, Ca (mg)	13.6320
Fatty acids, total saturated 10:0 (g)	1.4365
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0165
Glutamic acid (g)	0.1011
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	381.1280
Leucine (g)	0.0471
Folate, DFE (g)	1.7040
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.0068
Threonine (g)	0.0216
Fatty acids, total polyunsaturated 18:1 c (g)	9.6435
Manganese, Mn (mg)	0.0023
Protein (g)	0.4828
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	11.5872
Betaine (mg)	0.0000
Phosphorus, P (mg)	13.6320
Tocopherol, gamma (mg)	0.0000

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. Arrange 8 clean scallop shells or gratin dishes on baking sheets. Using pastry brush and about 2 tbsp of butter brush each scallop with butter. Set 1 scallop in shell, refrigerate until the butter has firmed on th e scallop, 10 - 15 minutes. Preheat Boiler to High. | 2. Neatly mound 2 tbsp rock salt, spacing well apart on large plates. Remove scallops from refrigerator and sprinkle each with a pinch of nori. Dot with remaining 2 tbsp butter. Broil until scallops are barely cooked through, about 3 minutes. | 3. Transfer scallop shells to plates, nestling each into a mound of salt. Sprinkle with lime juice as desired and season with sea salt and piment d'Espelette to taste. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons	unsalted softened	407.256	0.0341	0.4828	46.0705
sea scallop	8			-	-	-	-
rock salt	8	tablespoons		-	-	-	-
nori	1/4		chopped	-	-	-	-
lime	1/2			-	-	-	-
sea salt				-	-	-	-
black pepper			ground	-	-	-	-

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

Cooking in progress....

Scallops With Seaweed Butter