Fried Scallops with Mixed Green Salad
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
251
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 251 cal. | (12 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 5.1 μg | (26 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 71.2 μg | (119 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 511 mg | (13 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 121 μg | (61 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 340 mg | |||
| Cholesterol | 170 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 4 or 6 Scallop (with shell, or shelled lean meat)
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 1 Tbsp clarified butter
- ½ tsp Mustard
- 3 tsps White vinegar
- 2 Tbsps olive oil
- 1 pinch sugar
- 2 Cherry tomatoes
- 100 grams mixed Lettuce (such as arugula, lettuce, spinach ...)
Preparation steps
1.
Rinse scallops under running water and drive a short knife on the shell along the edge to sever the muscle. Remove shells and remove meat with a knife. Remove orange red roe (coral) from white flesh. Rinse meat thoroughly several times.
2.
Sprinkle scallop meat with lemon juice and season lightly with salt and pepper.
3.
Rinse lettuce, separate heads, spin dry and tear into bite-sized pieces.
4.
Rinse tomatoes, trim and cut into eighths.
5.
Mix mustard and vinegar, season with salt, pepper and sugar and whisk in the oil.
6.
Heat the clarified butter in a pan and fry the scallops on each side 1-2 minutes.
7.
Mix salad with the vinaigrette.
8.
Place scallops and salads on plates and garnish with tomato pieces.
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