🍽️ Baked Scallop Rolls with Lemon Cream Sauce

Name: Baked Scallop Rolls with Lemon Cream Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 450 g scallops (12 scallops); 60 g zucchini (0 zucchini); salt; 1 unpeeled lemon; 40 g butter; 1 garlic clove; 6 slices wheat toast bread; 1 avocado; 100 ml whipping cream; 2 egg yolks (weight class 2); watercress

290 kcal · 30 min · 4 servings

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Ingredients

450 g scallops (12 scallops)
60 g zucchini (0 zucchini)
salt
1 unpeeled lemon
40 g butter
1 garlic clove
6 slices wheat toast bread
1 avocado
100 ml whipping cream
2 egg yolks (weight class 2)
watercress

Instructions

1. Cut the scallops into three even slices each.
2. Wash the zucchini thoroughly.
3. Slice the zucchini into thin rounds.
4. Layer three scallop slices and three zucchini slices alternately in a circle.
5. Gently press the roll together.
6. Place the rolls into a baking dish using a spatula.
7. Season the rolls with a pinch of salt.
8. Rinse the lemon under hot water.
9. Dry the lemon.
10. Finely grate the lemon zest.
11. Squeeze the lemon juice.
12. Drizzle the scallops with about one tablespoon of lemon juice.
13. Preheat the oven to 200 degrees Celsius (conventional heat).
14. Cut the butter into small pieces.
15. Press the garlic through a garlic press.
16. Knead the butter pieces with the garlic into a paste.
17. Spread the garlic butter over the scallops.
18. Place the tray on the second rack from the top.
19. Bake the scallops for 10 minutes.
20. Cut out circles with a diameter of 12 centimeters from the bread slices.
21. Toast the bread circles in the toaster until golden brown.
22. Peel the avocado.
23. Halve the avocado.
24. Slice the avocado flesh.
25. Season the avocado slices with salt and lemon juice.
26. Arrange the avocado slices on the serving plates.
27. Place the baked scallops on the toasted bread circles.
28. Keep the croûtons warm in the oven for a short time.
29. Pour the juices collected in the baking dish into a saucepan.
30. Add the cream to the juices.
31. Bring the sauce to a boil.
32. Remove the saucepan from the heat.
33. Whisk the sauce with the egg yolks.
34. Warm the sauce briefly until it thickens slightly.
35. Season the sauce with salt and lemon juice.
36. Place the croûtons on the plates.
37. Pour the sauce over the croûtons.
38. Garnish the dish with fresh cress.
39. Sprinkle the lemon zest over the top.
40. Serve the dish immediately.

Nutrition per serving

kcal: 290
Protein: 13 g · Fett/Fat: 19 g · Carbs: 17 g