🍽️ Pan-seared scallops with wine sauerkraut

Name: Pan-seared scallops with wine sauerkraut
Total time: 30 min
Yield: 4 servings
Ingredients: 2 shallots; 1 box saffron threads; 2 tbsp butter; 500 g fresh sauerkraut; salt; pepper (from the mill); 0.25 tsp clove powder; 200 ml dry white wine; 12 shucked scallops; 2 tbsp ghee; 1 tbsp lime juice; parsley

299 kcal · 30 min · 4 servings

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Ingredients

2 shallots
1 box saffron threads
2 tbsp butter
500 g fresh sauerkraut
salt
pepper (from the mill)
0.25 tsp clove powder
200 ml dry white wine
12 shucked scallops
2 tbsp ghee
1 tbsp lime juice
parsley

Instructions

1. Peel the shallots and chop them finely. Dissolve the saffron threads in one tablespoon of hot water.
2. Heat two tablespoons of butter in a pot. Sweat the onions until translucent, crumble the sauerkraut by hand into the pot and let it steam briefly. Season with salt, pepper, and a clove, pour in the wine, stir in the saffron, and let it simmer covered on low heat for about 30 minutes.
3. Thoroughly wash the scallop meat and pat it dry. Heat clarified butter in a frying pan. Fry the scallops in it on low heat for about 2 minutes. Season with salt, pepper, and lime juice. Roughly chop the parsley and sprinkle it over the scallops.
4. Plate the sauerkraut together with the scallops. Serve with fresh white bread.

Nutrition per serving

kcal: 299
Protein: 19 g · Fett/Fat: 16 g · Carbs: 11 g