Croustillant Of Roast Scallops And Hazelnuts Recipe
Servings: 1
Ingredients
- 3 x Fresh scallops, shucked and cleaned
- 1 x 1 1/2 inch p leek
- 1 1/2 ounce Shiitake mushrooms
- 80 ml Cep juice
- 100 ml Chicken stock
- 30 ml Double cream Knob of butter Lemon juice, salt and pepper Oil for cooking
- 65 gm Egg whites
- 40 gm Sugar
- 5 gm Salt
- 45 gm Flour
- 65 gm Melted butter Minced chives Shelled hazelnuts
Directions
- Preheat the oven to 190C.
- Mix together the egg white, sugar, salt and flour then add in the hot melted butter and mix together thoroughly to create a batter. Add in the finely-minced chives. Form into thin rounds on a non-stick baking sheet and place 3 shelled hazelnuts in the middle of each round. Bake in the oven for 4-5 min till golden.
- Leek: cook in salted boiling water for 2 min, then prior to serving reheat with a knob of butter.
- Scallops: Cook in warm oil in a very warm pan till brown and caramelised on the surface but still melting and sweet within.
- Mushrooms: Saute/fry quickly in a little warm oil.
- Sauce: Reduce the chicken stock, cep juice and cream to taste. Finish with a little butter and lemon juice and adjust the seasoning.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 452g | |
| Calories 922 | |
| Calories from Fat 477 | 52% |
| Total Fat 54.21g | 68% |
| Saturated Fat 33.58g | 134% |
| Trans Fat 0.0g | |
| Cholesterol 169mg | 56% |
| Sodium 2726mg | 114% |
| Potassium 679mg | 19% |
| Total Carbs 80.64g | 22% |
| Dietary Fiber 3.1g | 10% |
| Sugars 40.71g | 27% |
| Protein 29.86g | 48% |
