Scallops and Asparagus
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
217
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 217 cal. | (10 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 7.6 μg | (38 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 68.7 μg | (115 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 190 μg | (63 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 783 mg | (20 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 12.3 mg | (82 %) | ||
| Iodine | 191 μg | (96 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 531 mg | |||
| Cholesterol | 247 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse the scallops and pat dry. Rinse, trim and blanch the asparagus for 2-3 minutes in boiling salted water. Rinse in cold water and drain well. Rinse the chives, shake dry and cut into small rings.
2.
In a pan, melt the butter and add the asparagus and scallops, including the roe. Sauté until golden brown. Season with salt and pepper and sprinkle with chives. Serve on warmed plates with the pan.
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