Steamed Scallops With Zucchini, Vermouth Sauce And Fried Parsley
|Dry vermouth||40 Milliliter|
|Shallots||4 Teaspoon, chopped|
|Fish stock||80 Milliliter|
Clean scallops and season them with salt and pepper.
Cut the zucchini into thin slices.
Alternate the scallops and the zucchini in a round mould and steam for 5 to 7 minutes.
Sauce Put the chopped shallots and dry Vermouth in a saucepan and reduce to one third.
Add the fish stock and reduce again until half in volume.
Add the cream, salt and pepper.
Arrange the scallops and zucchini on a plate and then drizzle the Vermouth sauce using a spoon.
Decorate with fried parsley
Serving size: Complete recipe
Calories 728 Calories from Fat 72
% Daily Value*
Total Fat 8 g12%
Saturated Fat 2.3 g11.5%
Trans Fat 0 g
Cholesterol 162 mg54%
Sodium 1508.5 mg62.9%
Total Carbohydrates 67 g22.3%
Dietary Fiber 9.3 g37.1%
Sugars 20.5 g
Protein 93 g186.3%
Vitamin A 357.7% Vitamin C 538.2%
Calcium 52.5% Iron 83.6%
*Based on a 2000 Calorie diet