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Scallops With Sauce Vierge

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)687.792
Energy (kCal)4774.7677
Carbohydrates (g)350.0308
Total fats (g)57.8703
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all the sauce ingredients in a bowl and set aside. | 2. Heat the olive oil in a frying pan over a moderate heat. | 3. Season the scallops with salt and pepper, and fry for 2 minutes on each side until they're tinged golden. | 4. Place the scallops on warmed plates and spoon over the sauce. Serve straight away with lemon wedges on the side. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shallot 4 diced 460.8 107.52 16.0 0.64
    garlic clove 2 crushed - - - -
    tomato 8 chopped 321.6792 69.5184 15.7265 3.5742
    basil leaf 10 shredded - - - -
    olive oil 7/8 cup 238.68 0.0 0.0 27.0
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    scallop 12 3753.6085 172.9924 656.0655 26.6561
    lemon wedge 4 - - - -
    salt pepper - - - -

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



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