Directions:
- Arrange 8 clean scallop shells or gratin dishes on baking sheets. Using pastry brush and about 2 tbsp of butter brush each scallop with butter. Set 1 scallop in shell, refrigerate until the butter has firmed on th e scallop, 10 - 15 minutes. Preheat Boiler to High.
- Neatly mound 2 tbsp rock salt, spacing well apart on large plates. Remove scallops from refrigerator and sprinkle each with a pinch of nori. Dot with remaining 2 tbsp butter. Broil until scallops are barely cooked through, about 3 minutes.
- Transfer scallop shells to plates, nestling each into a mound of salt. Sprinkle with lime juice as desired and season with sea salt and piment d'Espelette to taste. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.38 Kcal (822 kJ) | ||
| Calories from fat | 103.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.5g | 18% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 951.89mg | 40% | |
| Potassium | 293.15mg | 6% | |
| Total Carbs | 25.49g | 8% | |
| Sugars | 14.67g | 59% | |
| Dietary Fiber | 2.92g | 12% | |
| Protein | 1.11g | 2% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.1mg | 0% | |
| Calcium | 23.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 376.39 Kcal (1576 kJ) | ||
| Calories from fat | 198.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.05g | 18% | |
|---|---|---|---|
| Cholesterol | 58.51mg | 10% | |
| Sodium | 1824.42mg | 40% | |
| Potassium | 561.86mg | 6% | |
| Total Carbs | 48.85g | 8% | |
| Sugars | 28.12g | 59% | |
| Dietary Fiber | 5.59g | 12% | |
| Protein | 2.13g | 2% | |
| Vitamin C | 4.7mg | 4% | |
| Vitamin A | 0.3mg | 5% | |
| Iron | 0.2mg | 0% | |
| Calcium | 45.9mg | 2% | |
* 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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