Directions:
- In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and potato flakes. Dip scallops in egg mixture, then coat with crumb mixture.
- Heat oil in a large skillet over medium-high heat. Cook scallops in batches for 2 minutes on each side or until golden brown.
- Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in tarragon. Serve with scallops. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 461.74 Kcal (1933 kJ) | ||
| Calories from fat | 283.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.55g | 49% | |
|---|---|---|---|
| Cholesterol | 133.49mg | 44% | |
| Sodium | 1055.13mg | 44% | |
| Potassium | 472.31mg | 10% | |
| Total Carbs | 18.91g | 6% | |
| Sugars | 0.15g | 1% | |
| Dietary Fiber | 0.82g | 3% | |
| Protein | 27.73g | 55% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.1mg | 12% | |
| Calcium | 46.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 209.83 Kcal (879 kJ) | ||
| Calories from fat | 129.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.34g | 49% | |
|---|---|---|---|
| Cholesterol | 60.66mg | 44% | |
| Sodium | 479.48mg | 44% | |
| Potassium | 214.63mg | 10% | |
| Total Carbs | 8.59g | 6% | |
| Sugars | 0.07g | 1% | |
| Dietary Fiber | 0.37g | 3% | |
| Protein | 12.6g | 55% | |
| Vitamin C | 2.1mg | 8% | |
| Iron | 1mg | 12% | |
| Calcium | 20.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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