Poached Scallops with Lemon Vinaigrette
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
250
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 6.4 μg | (32 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 6.2 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 449 mg | (11 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 9.5 mg | (63 %) | ||
| Iodine | 152 μg | (76 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 416 mg | |||
| Cholesterol | 205 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Scallop (without corail)
- 4 Tbsps lemon juice
- 4 Tbsps olive oil
- salt
- peppers
- 2 Tbsps Crème fraiche
- 4 Tbsps Whipped cream
- 1 tsp Oyster sauce
- 1 Tbsp scallions
- Chervil
Preparation steps
1.
Place the scallops in boiling salted water. Remove from heat and allow to poach for 5 minutes. Remove the scallops and allow to cool.
2.
Thinly slice the scallops.
3.
In a bowl, mix the lemon juice with the olive oil, and season with salt and pepper to taste. Stir in the sliced scallops.
4.
In a bowl, whisk the creme fraiche with the cream and oyster sauce, and season with salt and pepper to taste.
5.
To serve, arrange the scallops in the middle of individual plates. Sprinkled with chives. Dollop with the cream sauce and garnish with chervil.
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