Scallops and Mushrooms with Swiss Chard and Noodles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 25.27 g | (26 %) | ||
| Fat | 23.95 g | (21 %) | ||
| Carbohydrates | 32.84 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.45 g | (5 %) |
| Vitamin A | 115.74 mg | (14,468 %) | ||
| Vitamin D | 0.35 μg | (2 %) | ||
| Vitamin E | 0.51 mg | (4 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.29 mg | (26 %) | ||
| Niacin | 9.61 mg | (80 %) | ||
| Vitamin B₆ | 0.26 mg | (19 %) | ||
| Folate | 54.28 μg | (18 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 1.08 μg | (2 %) | ||
| Vitamin B₁₂ | 1.83 μg | (61 %) | ||
| Vitamin C | 7.58 mg | (8 %) | ||
| Potassium | 637.92 mg | (16 %) | ||
| Calcium | 112.72 mg | (11 %) | ||
| Magnesium | 97.52 mg | (33 %) | ||
| Iron | 2.92 mg | (19 %) | ||
| Zinc | 2.79 mg | (35 %) | ||
| Saturated fatty acids | 10.71 g | |||
| Cholesterol | 68.35 mg |
Ingredients
- Ingredients
- 200 grams small Oyster mushrooms
- 12 Scallop
- 8 sheets Lasagne noodle
- salt
- 1 Swiss chard (600 g)
- 1 garlic clove
- 2 Tbsps olive oil
- 100 milliliters dry white wine
- salt
- freshly grated Nutmeg
- 150 grams Crème fraiche
- 2 Tbsps scallions
- 1 splash lemon juice
- Chile oil
Preparation steps
For the mushrooms and scallops: Wipe the mushrooms with a damp paper towel.. Rinse the scallops and pat dry.
For the noodles: Cook the noodles in a pot of boiling salted water until al dente.
For the swiss chard: Rinse the swiss chard, remove the stems and cut into thin strips. Peel and finely chop the garlic. Heat 1 tablespoon of the oil in a skillet. Add the garlic and cook until fragrant. Add the swiss chard and cook until wilted. Stir in the wine and simmer for 4-5 minutes. Season with salt and nutmeg to taste.
For the mushrooms and scallops: Heat 1-2 tablespoons of the oil in a large nonstick skillet. Add the mushrooms and scallops, and cook until golden brown, about 3-4 minutes. Season with salt and pepper to taste.
For the sauce: In a pot, heat the crème fraîche while stirring (do not boil). Stir in the chives and season with lemon juice and salt to taste.
For serving: Divide the swiss chard between serving plates. Drain the pasta and arrange on top of the swiss chard. Top with the mushrooms and scallops.
Drizzle with the sauce and chili oil.
