- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Oven
- Energy 158.96 (Kcal)
- Carbohydrates 9.39 (g) of which sugars 1.38 (g)
- Proteins 21.60 (g)
- Fat 3.69 (g) of which saturated 1.69 (g)of which unsaturated 1.21 (g)
- Fibers 0.87 (g)
- Sodium 473.35 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes
I used fresh cardoncello mushrooms, but other types of cultivated mushrooms are also fine; you can add soaked dried porcini mushrooms as well.
Searing the scallops in a pan should be very brief, over high heat. If you prolong it, the mollusks will turn out too dry inside and won’t be nice and juicy.
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