Seared Scallops with Asparagus and Gaufrette Potatoes

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Seared Scallops with Asparagus and Gaufrette Potatoes
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
1079
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,079 cal.(51 %)
Protein24.68 g(25 %)
Fat95.26 g(82 %)
Carbohydrates38.72 g(26 %)
Sugar added0 g(0 %)
Roughage4.37 g(15 %)
Vitamin A263.02 mg(32,878 %)
Vitamin D0.58 μg(3 %)
Vitamin E11.61 mg(97 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.21 mg(19 %)
Niacin6.21 mg(52 %)
Vitamin B₆0.37 mg(26 %)
Folate119.32 μg(40 %)
Pantothenic acid0.64 mg(11 %)
Biotin1.11 μg(2 %)
Vitamin B₁₂2.07 μg(69 %)
Vitamin C34.04 mg(36 %)
Potassium1,204 mg(30 %)
Calcium103.15 mg(10 %)
Magnesium71.73 mg(24 %)
Iron2.27 mg(15 %)
Iodine10.92 μg(5 %)
Zinc2.16 mg(27 %)
Saturated fatty acids24.89 g
Cholesterol101.19 mg

Ingredients

for
4
Ingredients
600 grams starchy potatoes
salt
300 milliliters vegetable oil (for frying)
1 purple potato
200 grams green Asparagus
150 milliliters lukewarm milk
40 grams butter
freshly ground peppers
Nutmeg
12 Scallop (trimmed)
30 grams butter
150 milliliters dry white wine
50 milliliters Whipped cream
20 grams butter
Dill (for garnish)
How healthy are the main ingredients?
potatoWhipped creamsaltNutmegDill

Preparation steps

1.

For the potatoes: Peel the potatoes, rinse, place 1 potato in cold water and set aside. Cook the remaining potatoes in boiling salted water for 30 minutes. Thinly slice the reserved potato on a mandoline and then cut into very narrow strips. Arrange on a wide offset spatula in a grid pattern then gently slide into hot oil to deep-fry until golden brown. Drain on paper towels. Peel the purple potato, rinse and thinly slice. Cut into very narrow strips, arrange in a grid pattern on the spatula and deep-fry until golden brown. Drain on paper towels.

2.

For the asparagus: Rinse the asparagus, peel, snap off the woody ends, cut into pieces and blanch in boiling salted water for 4 minutes. Shock in ice water and drain. For the mashed potatoes: Drain the boiled potatoes, let the steam evaporate, press through a potato ricer and mix with the milk and butter until smooth. Season with salt, pepper and nutmeg and keep warm. For the scallops: Rinse the scallops and pat dry. Melt the butter in a large frying pan and sear the scallops until golden brown on both sides. Remove from the pan and season with salt and pepper.

3.

Deglaze the pan drippings with wine, add the cream, season with salt and pepper, briefly boil until reduced slightly and then froth with an immersion blender or milk frother. Sauté the asparagus in the remaining butter. Arrange the scallops, mashed potatoes and asparagus on serving plates. Garnish with the gaufrette potatoes and dill. Serve with trout roe, if desired. 

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