RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	9.4742
Energy (kCal)	433.997
Carbohydrates (g)	14.2743
Total fats (g)	39.0692
Fatty acids, total saturated 20:0 (g)	0.0141
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0551
Fatty acids, total polyunsaturated 17:1 (g)	0.0195
Fatty acids, total trans-monoenoic (g)	0.3000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0174
Fatty acids, total saturated 4:0 (g)	0.2520
Fatty acids, total trans (g)	0.3708
Riboflavin (mg)	0.0792
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.8760
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0060
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)	1.9548
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0633
Proline (g)	0.1197
Fatty acids, total polyunsaturated 18:1 t (g)	0.2673
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0159
Adjusted Protein (g)	0.0000
Cystine (g)	0.0128
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	10.0377
Copper, Cu (mg)	0.0189
Maltose (g)	0.0000
Zinc, Zn (mg)	0.7533
Total lipid (fat) (g)	39.0692
Vitamin K (phylloquinone) (g)	7.8094
Cholesterol (mg)	37.9000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0366
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	25.8400
Folate, total (g)	7.0320
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0117
Vitamin A, IU (IU)	471.4700
Energy (kcal)	433.9970
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2192
Fatty acids, total saturated 14:1 (g)	0.1032
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0272
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0027
Sugars, total (g)	5.4188
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0270
Vitamin C, total ascorbic acid (mg)	1.1160
Lutein + zeaxanthin (g)	0.4800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0773
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0009
Magnesium, Mg (mg)	14.7720
Fatty acids, total saturated 16:0 (g)	5.2589
Carbohydrate, by difference (g)	14.2743
Vitamin D (IU)	18.9000
Fructose (g)	0.0000
Fluoride, F (g)	0.9000
Aspartic acid (g)	0.1155
Tyrosine (g)	0.0555
Potassium, K (mg)	183.6690
Fatty acids, total saturated 12:0 (g)	13.1270
Vitamin A, RAE (g)	131.3000
Serine (g)	0.0545
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0632
Fatty acids, total trans-polyenoic 22:4 (g)	0.0030
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0027
Fatty acids, total saturated 22:0 (g)	0.0045
Fatty acids, total saturated 14:0 (g)	5.5605
Histidine (g)	0.0324
Isoleucine (g)	0.0672
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0564
Niacin (mg)	0.1966
Water (g)	24.5922
Fatty acids, total saturated 8:0 (g)	1.0240
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0024
Carotene, beta (g)	24.3500
Sodium, Na (mg)	529.7810
Iron, Fe (mg)	1.1599
Energy (kJ)	1815.7160
Ash (g)	2.2905
Caffeine (mg)	0.0000
Glycine (g)	0.0415
Fatty acids, total trans-polyenoic (g)	0.0708
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0006
Fatty acids, total saturated 18:2 undifferentiated (g)	0.8653
Fatty acids, total polyunsaturated (g)	0.9648
Vitamin E (alpha-tocopherol) (mg)	1.3227
Sucrose (g)	4.1969
Vitamin B-6 (mg)	0.0753
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2563
Vitamin D (D2 + D3) (g)	0.4800
Vitamin D3 (cholecalciferol) (g)	0.4800
Lysine (g)	0.0656
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0123
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1821
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)	0.1059
Fatty acids, total trans-polyenoic 18:3i (g)	0.0012
Thiamin (mg)	0.0237
Folate, food (g)	7.0320
Fatty acids, total saturated 20:1 (g)	0.0347
Fatty acids, total monounsaturated (g)	6.1253
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2622
Fatty acids, total polyunsaturated 16:1 t (g)	0.0327
Fatty acids, total polyunsaturated 17:0 (g)	0.0630
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	9.8403
Fatty acids, total polyunsaturated 16:1 c (g)	0.1641
Fatty acids, total saturated (g)	29.7062
Vitamin B-12 (g)	0.2680
Calcium, Ca (mg)	187.0210
Fatty acids, total saturated 10:0 (g)	1.3032
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0469
Glutamic acid (g)	0.2795
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0006
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	129.3000
Leucine (g)	0.1079
Folate, DFE (g)	7.0320
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0696
Fiber, total dietary (g)	0.1054
Tryptophan (g)	0.0269
Threonine (g)	0.0569
Fatty acids, total polyunsaturated 18:1 c (g)	2.1234
Manganese, Mn (mg)	0.1062
Protein (g)	9.4742
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	5.7469
Betaine (mg)	1.5794
Phosphorus, P (mg)	170.7880
Tocopherol, gamma (mg)	0.0720

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Japanese >> Japanese
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Season scallops on both sides with salt, pepper and garlic, and lightly dust with flour. In a cup, combine miso, mirin, soy sauce, sugar and enough water (1 to 2 tablespoons) to give a pourable consistency; set aside. Arrange watercress on a serving plate as a bed for scallops. | 2. Heat oil in a large skillet over medium-high heat. Sear scallops on both sides until lightly browned and just firm, about 4 minutes a side. Turn off heat, and remove scallops to a plate. | 3. Pour wine into skillet, and stir, scraping up any browned bits from bottom of pan. Add miso mixture to pan, and bring to a boil over high heat, stirring. Turn off heat, and stir in mustard and cream. | 4. Place scallops on watercress, drizzle warm sauce on top and shower each scallop with cheese. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sea scallop	12			-	-	-	-
salt pepper				-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
purpose flour				-	-	-	-
white miso	2	tablespoons		-	-	-	-
mirin	1	tablespoon		-	-	-	-
soy sauce	1	teaspoon		2.8089999999999997	0.2613	0.4314	0.0302
superfine sugar	1	teaspoon		16.254	4.1992	0.0	0.0
watercress	1	bunch		-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
white wine	2	tablespoons		-	-	-	-
grain mustard	1/2	tablespoon		-	-	-	-
heavy cream	2	tablespoons		102.0	0.8220000000000001	0.852	10.824000000000002
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0

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

Cooking in progress....

Sea Scallops With Miso Mustard Sauce