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Ingredientes
- 8 lrg Hand dived king scallops in the shell
- 300 ml Sancerre white wine, (10 1/2fl ounce)
- 3 x Shallots
- 225 gm Mushrooms, (8oz)
- 55 gm Butter, (2oz)
- 3 x Egg yolks
- 150 ml Double cream, (5fl ounce) Madeira
- 30 gm Gruyere cheese, (1oz)
- 20 gm Fresh toasted breadcrumbs, (3/4oz)
- 20 gm Flat parsley, (3/4oz)
- 20 gm Freshly grated parmesan, (3/4oz) Extra virgin olive oil Maldon salt Black pepper
Direcciones
- Prepare the scallops and remove from the shell, cleaning the shell well. Pan-fry the scallops and place back into the shell and leave to one side while you make the sauce.
- Peel and chop the shallots and saute/fry in a pan with some butter and add in the mushrooms, then add in the wine, madeira and cream. Add in the egg yolks and season with salt and pepper. Fold in the gruyere cheese and chop the parsley and add in on top of the scallops in their shells. Top with the grated parmesan and breadcrumbs and place under the grill for a few min and serve on a plate with some dressed fresh salad leaves.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 514g | |
| Calories 1027 | |
| Calories from Fat 798 | 78% |
| Total Fat 90.81g | 114% |
| Saturated Fat 55.85g | 223% |
| Trans Fat 0.0g | |
| Cholesterol 265mg | 88% |
| Sodium 967mg | 40% |
| Potassium 1080mg | 31% |
| Total Carbs 29.11g | 8% |
| Dietary Fiber 3.7g | 12% |
| Sugars 5.52g | 4% |
| Protein 30.65g | 49% |
