Scallops with Marinated Artichokes
(3 votes)
(3 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
151
calories
Calories
Healthy, because
Even smarter
Nutritional values
This dish is low in fat and carbohydrates put packed with high-quality, lean protein and nutrients like niacin and magnesium thanks to the artichokes.
A light spinach or mache salad in a citrius vinaigrette compliments this dish perfectly.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 151 cal. | (7 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4.9 μg | (25 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 438 mg | (11 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 119 μg | (60 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 348 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 garlic clove
- 3 Tbsps olive oil ( Divided)
- 4 jarred Artichoke bottoms
- salt
- freshly ground pepper
- 2 Tbsps chopped parsley
- 14 ozs Scallop
Preparation steps
1.
Cut the artichokes into strips. Heat 1 tablespoon oil over medium heat, and saute briefly with the pressed garlic. Season with salt and pepper and stir in the parsley. Keep warm in the pan over low heat.
2.
Heat the remaining oil in a second frying pan and cook the scallops for 2- 3 minutes on each side, frequently swirling the oil in the pan. Combine the artichoke mixture with the scallops and serve immediately.
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