Photo: Dana DeVolk
Pan-Seared Hokkaido Scallop Risotto With Truffle Oil
13 ingredients
Japanese
foodista
Estimated Nutrition (whole recipe, rough)
920
Calories
76g
Protein
38g
Fat
66g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Truffle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 large Scallops
- 3 Shitake Mushrooms
- 6 stalks Asparagus
- 1 cup rice
- 1 tablespoons shredded Parmesan Cheese (optional)
- 1/2 Onion (chopped)
- 1 tablespoons minced Garlic
- 2 tablespoons Butter
- 2 tablespoons Extra-virgin Olive Oil
- 1 tablespoons Truffle Oil
- 3 tablespoons White wine
- 350 milliliters Chicken Stock
- 1/2 teaspoons Salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista