Grilled Scallops with Vegetable and Mango Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 571 cal. | (27 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 15.1 μg | (76 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 184.7 μg | (308 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 15.3 mg | (128 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 286 μg | (95 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 170 mg | (179 %) | ||
| Potassium | 1,921 mg | (48 %) | ||
| Calcium | 343 mg | (34 %) | ||
| Magnesium | 232 mg | (77 %) | ||
| Iron | 25.4 mg | (169 %) | ||
| Iodine | 367 μg | (184 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 1,069 mg | |||
| Cholesterol | 467 mg | |||
| Complete sugar | 20 g |
Ingredients
- For the salad
- 1 Napa cabbage
- ½ Cucumber
- 1 Bell pepper (red)
- 1 Mango (ripe)
- 1 Avocado (ripe)
- 200 grams Sprout (such as bean sprouts, radish sprouts, beetroot sprouts, onion sprouts)
- 2 Limes
- Also will need
- 4 Tbsps Corn oil
- 2 Tbsps White vinegar
Preparation steps
Rinse and pat dry all the vegetables. Cut the cabbage into strips. Halve the cucumber lengthwise, remove seeds, and cut into thin slices. Also halve and remove seeds from the bell pepper, and cut into strips. Peel the mango, cut the flesh away from the core and dice. Cut the avocado in half, remove the core, and scoop out the flesh with a spoon, then roughly chop. Rinse the sprouts and roughly chop.
Halve the lime and cut into slices. Rinse the scallops and pat dry. Alternately stick the lime slices and scallops on wooden skewers. In a hot grill pan, melt the butter and fry the kebabs until golden brown on both sides. Season with salt and pepper.
Mix all salad ingredients. Combine the oil and vinegar and season with salt and pepper, then drizzle on the salad. Arrange 2 scallop kebabs on plates, evenly distribue the salad and serve immediately.
