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Coquille St. Jacques

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.9765
Energy (kCal)342.9518
Carbohydrates (g)14.0692
Total fats (g)8.996
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. boil potatoes in chicken stock until ready for puree. | 2. sieve, retaining some of the stock. | 3. add cream, truffle oil and knob of butter | 4. puree till a bit runny and set aside. | 5. heat pan add butter and grill scallops till nice golden brown colour has formed. | 6. Use puree as base on the plate and put scallops on top. | 7. decorate with chives. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    scallop 400 g 276.0 12.72 48.24 1.96
    butter - - - -
    potato 200 - - - -
    white truffle oil 2 tablespoons - - - -
    chive chopped - - - -
    chicken stock - - - -
    cream 20 ml 66.9518 1.3492 0.7365 7.0360000000000005

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



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