Directions:
- Toast off 30 grams hazelnuts to release their aroma, then chop or blend. Sear off the scallops in very hot oil for a minute or so on each side, then arrange on a plate and season. Melt 100 grams butter, cook until solids turn golden brown and release a nutty aroma. Add 2 tbsp Moscatel vinegar, some salt and pepper, the nuts, and chopped parsley. Spoon the sauce over the scallops and serve with St. Joseph Blanc, Pierre Gaillard 1997 .
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 723.44 Kcal (3029 kJ) | ||
| Calories from fat | 534.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.38g | 91% | |
|---|---|---|---|
| Cholesterol | 55.77mg | 19% | |
| Sodium | 349.53mg | 15% | |
| Potassium | 593.81mg | 13% | |
| Total Carbs | 39.32g | 13% | |
| Sugars | 11.3g | 45% | |
| Dietary Fiber | 7.09g | 28% | |
| Protein | 16.64g | 33% | |
| Vitamin C | 4.3mg | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 4.1mg | 23% | |
| Calcium | 89.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 434.09 Kcal (1817 kJ) | ||
| Calories from fat | 320.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.63g | 91% | |
|---|---|---|---|
| Cholesterol | 33.46mg | 19% | |
| Sodium | 209.73mg | 15% | |
| Potassium | 356.31mg | 13% | |
| Total Carbs | 23.59g | 13% | |
| Sugars | 6.78g | 45% | |
| Dietary Fiber | 4.25g | 28% | |
| Protein | 9.99g | 33% | |
| Vitamin C | 2.6mg | 7% | |
| Iron | 2.5mg | 23% | |
| Calcium | 53.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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