Scallop KebabsTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 20 minutes
Cooking time: 20 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:149.8 kcal
Proteins:15.7 g
Fats:7.6 g
Carbohydrate:4 g
Fibers:0.6 g
Sugar:0.1 g
Cholesterol:41.9 mg
Sodium:282 mg
Calcium:38.9 mg
Energy:237 kcal
Proteins:24.9 g
Fats:12 g
Carbohydrate:6.3 g
Fibers:0.9 g
Sugar:0.1 g
Cholesterol:66.2 mg
Sodium:446 mg
Calcium:61.5 mg
SIMILAR RECIPES
Scallop and Caviar Salad with Seaweed and Tart Mango Marinade
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
16
giant scallops
16
slices of mild chorizo
45
handful of chanterelles (fresh if possible)
45
handful of small fingerling potatoes (ratte potatoes)
20
g
butter
3
sprigs of thyme
freshly ground pepper
METHOD
- Clean the fingerling potatoes and chanterelles.
- Bring a pot of water to a boil. Cook the potatoes for about 10 minutes, until tender. Drain and halve.
- Alternate potatoes, chanterelles, chorizo slices and scallops on wooden skewers.
- Heat the butter in a skillet and sauté the kebabs for 3 minutes on each side over medium heat.
- Season with pepper and sprinkle with a little fleur de sel and thyme. Serve immediately.
SOMMELIER
Served with a glass of Christmas Beer
