Roasted Potatoes with Scallops and Chestnut Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 774 cal. | (37 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.3 g | (34 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 8.1 μg | (41 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 6 μg | (10 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 149 μg | (50 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 2,021 mg | (51 %) | ||
| Calcium | 192 mg | (19 %) | ||
| Magnesium | 165 mg | (55 %) | ||
| Iron | 14.8 mg | (99 %) | ||
| Iodine | 198 μg | (99 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 20.6 g | |||
| Uric acid | 536 mg | |||
| Cholesterol | 307 mg | |||
| Complete sugar | 18 g |
Ingredients
- For the scallops
- 12 shelled Scallop (without coral)
- 2 Tbsps vegetable oil
- For the roasted potatoes
- 600 grams cooked potatoes (from the day before)
- salt
- freshly ground peppers
- 2 Tbsps butter
- For the chestnut sauce
- 350 grams Chestnuts
- 2 medium potatoes
- 1 shallot (finely chopped)
- 1 Tbsp butter
- 2 tsps balsamic vinegar
- salt
- freshly ground peppers
- Nutmeg
- 50 grams butter
- 100 grams Whipped cream
- 2 Tbsps Crème fraiche
- Also
- 4 Tbsps balsamic vinegar
- 100 grams lamb's lettuce
Preparation steps
For the chestnut sauce, score chestnuts crosswise and roast in hot oven at 220°C (approximately 425°F) until the shells have opened and the interiors are toasted golden brown, about 25 minutes. Then remove, let cool slightly and peel thoroughly. Chop chestnuts coarsely.
Peel the potatoes, rinse and cut into large pieces, then cook in salted water, drain and allow liquid to evaporate.
Cook shallot in butter until soft, add potatoes and chopped chestnuts, heat through, stir in the cream and butter and bring to a boil. Season with balsamic vinegar, salt, pepper and nutmeg and puree until smooth. Season to taste, cover and keep warm.
For the roast potatoes, cook potatoes, cut into small cubes and fry slowly in a (non-stick) pan in hot butter over moderate heat, turning occasionally. Season with salt and pepper.
For the scallops, rinse scallops, pat dry, and cut lengthwise. Season with salt and pepper and cook in hot oil for 2-3 minutes on each side.
Rinse mache, trim and spin dry.
To serve, place 1 tablespoon balsamic vinegar on 4 plates. Add chestnut sauce with fried potatoes. Top with mache and scallops.
