Scallop Salad with Pilsner-Maple Dressing
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 30 min.
Ready in
Calories:
404
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 404 cal. | (19 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 7.6 μg | (38 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 71.2 μg | (119 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 778 mg | (19 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 12.3 mg | (82 %) | ||
| Iodine | 182 μg | (91 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 543 mg | |||
| Cholesterol | 270 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Tbsps Pilsner
- 1 tsp organic lemon zest
- 2 Tbsps lemon juice
- 1 tsp Maple syrup
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 200 grams mixed Lettuce
- 1 handful Dill
- 125 grams Chorizo
- 12 Scallop (ready to cook)
- 2 Tbsps clarified butter
Preparation steps
1.
In a bowl, whisk together pilsner, lemon zest, lemon juice, maple syrup and oil and season with salt and pepper. Rinse the lettuce, spin dry, pluck small and spread on four plates. Rinse the dill, shake dry and pluck off the tips. Sprinkle over the salad.
2.
Remove the casing from the chorizo, cut into small cubes and saute in a dry skillet until crispy. Drain on paper towels.
3.
Rinse the scallops and pat dry. Heat the clarified butter in a skillet and saute the scallops about 1/2 minute per side until light brown. Drizzle the salad with the pilsner dressing, top with 3 scallops and serve sprinkled with chorizo.
4.
If desired, serve with a fresh baguette.
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