| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Eggs | Fish, Simply | 1 | Servings | |
INGREDIENTS
| 6 | Scallops | |
| 8 | Red onions | |
| 185 | g | Blue cheese, 6oz |
| 60 | g | Mascarpone cheese, 2oz |
| 1 | Egg yolk | |
| 110 | g | Spinach leaves, 4oz |
| Vinegar | ||
| Sugar | ||
| Red wine | ||
| Parsley | ||
| Fat, 0 Other Carbohydrates |
INSTRUCTIONS
To make this dish you need to cook the onions first. To do this thinly slice them and cook in a little olive oil. Slowly cook them for about 30 minutes with the vinegar. Roll out the pasty and line a greased tin with the thin pastry before making the filling. Make the filling by mixing the mascarpone and blue cheese together with the egg yolk and seasoning. Blind bake the pastry in a hot oven. Remove and fill with the mixture and the sliced scallops. Bake in the oven and remove from the tin. Serve with the onion jam on the side. Converted by MC_Buster. Per serving: 1540 Calories (kcal); 89g Total Fat; (50% calories from fat); 73g Protein; 122g Carbohydrate; 454mg Cholesterol; 2822mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 20 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1358
Calories From Fat: 777
Total Fat: 87.8g
Cholesterol: 401.4mg
Sodium: 3005.7mg
Potassium: 829.8mg
Carbohydrates: 90.7g
Fiber: 19.8g
Sugar: 3.7g
Protein: 59.9g