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Seared Scallops With Endive and Roquefort

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)695.1323
Energy (kCal)17756.9135
Carbohydrates (g)309.1173
Total fats (g)1506.8643
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Break open the chivory and place 3 leaves on each of 4 plates. | 2. Brush the scallops with a little of the olive oil. | 3. Cook in a hot, non-stick frying pan for 1 minute on each side until golden. | 4. Place a scallop on each leaf. | 5. Whisk together the remaining olive oil, walnut oil, lime juice and some salt and pepper. | 6. Top each leave with a cube or two of roquefort and a scattering of chives, then drizzle over the dressing and serve with the scallops are still just warm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicory lettuce 2 heads - - - -
    scallop 12 shelled 3753.6085 172.9924 656.0655 26.6561
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    walnut oil 1 teaspoon 39.78 0.0 0.0 4.5
    lime juice 1/2 1.8906 0.6368 0.0318 0.0053
    roquefort cheese 100 crumbled 13721.1544 135.2271 38.8388 1448.6591
    chive 2 tablespoons snipped 1.8 0.261 0.1962 0.0438
    salt black pepper ground - - - -

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



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