Fried Scallops with Sauerkraut
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
299
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 299 cal. | (14 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 7.7 μg | (39 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 39.3 μg | (66 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 921 mg | (23 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 12.5 mg | (83 %) | ||
| Iodine | 187 μg | (94 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 518 mg | |||
| Cholesterol | 261 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 shallots
- 1 sm can Saffron
- 2 Tbsps butter
- 500 grams fresh Sauerkraut
- salt
- freshly ground peppers
- ¼ tsp Ground clove
- 200 milliliters dry white wine
- 12 Scallop
- 2 Tbsps clarified butter
- 1 Tbsp Lime juice
- parsley
Preparation steps
1.
Peel and finely chop shallots. Dissolve saffron threads in 1 tablespoon hot water.
2.
Heat 2 tablespoons butter in a saucepan. Add onion and cook until softened. Add sauerkraut, breaking it up with a fork, and cook briefly. Season with salt, pepper, and cloves. Add wine and saffron. Cover and simmer about 30 minutes over low heat.
3.
Rinse scallops and pat thoroughly dry. Heat clarified butter in a frying pan. Add scallops and fry over low heat, about 2 minutes. Season with salt, pepper and lime juice. Coarsely chop parsley and sprinkle over scallops.
4.
Divide sauerkraut and scallops among plates. Serve with fresh white bread, if desired.
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