Herb Salad with Scallops
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 22 min.
Ready in
Calories:
358
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 358 cal. | (17 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 10 μg | (50 %) | ||
| Vitamin E | 13.9 mg | (116 %) | ||
| Vitamin K | 14.9 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 794 mg | (20 %) | ||
| Calcium | 252 mg | (25 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 17.4 mg | (116 %) | ||
| Iodine | 241 μg | (121 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 669 mg | |||
| Cholesterol | 300 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams mixed Fresh herbs (such as dandelion, mustard leaves, plantain, watercress)
- 2 scallions
- 1 garlic clove
- 4 Tbsps White vinegar
- 8 Tbsps sunflower oil
- 1 pinch sugar
- Sea salt
- freshly ground peppers
- 16 Scallop (trimmed, ready to cook)
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Rinse herbs, shake dry and tear into smaller pieces, as needed.
2.
Rinse and dry scallions, cut into rings. Peel and finely chop garlic. Combine garlic with scallions, vinegar and 6 tablespoons of oil. Season with sugar, salt and pepper.
3.
Rinse scallops, pat dry and halve horizontally. Season with salt and pepper. Heat remaining oil in a pan and cook scallops for about 2 minutes per side or until golden brown.
4.
Combine herb leaves with parsley and toss with the dressing. Arange on plates and top with scallops. Serve.
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