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Scallop Crudo with Broccoli Rape Purée and Caviar
ALL MY CHEFS21Ingredients
50Minutes
540Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 scallops (shelled, frills reserved)
- 1 lemon
- 3 heads rape (broccoli)
- 5.25 oz. ossetra caviar (imperial Iranian, 150 g)
- extra-virgin olive oil
- salt
- 1 1/4 cups whipping cream (30 cl)
- 1 1/4 cups white wine (30 cl)
- 5.25 oz. shallots (150 g)
- 1 celery rib
- 1/2 carrot
- 1 sprig fennel (wild)
- 4 basil leaves
- 3 spring onions
- 1 lemon
- 2 1/2 tsp. white peppercorns (10 g)
- 10 coriander seeds
- 1 dash Tabasco Sauce
- 7 oz. crème fraîche (200 g)
- fleur de sel
- olive oil
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat370 |
| % DAILY VALUE |
| Total Fat41g63% |
| Saturated Fat18g90% |
| Trans Fat |
| Cholesterol305mg102% |
| Sodium1060mg44% |
| Potassium620mg18% |
| Protein17g |
| Calories from Fat370 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A60% |
| Vitamin C90% |
| Calcium30% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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