Apple Salad with Scallops
Apple Salad with Scallops - This appetizer to impress every guest.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 6 μg | (30 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 678 mg | (17 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 9.8 mg | (65 %) | ||
| Iodine | 146 μg | (73 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 411 mg | |||
| Cholesterol | 206 mg |
Ingredients
- Ingredients
- 12 Scallop
- 6 slices Prosciutto (4 ounces)
- 2 Apple
- 3 stalks mint
- 2 Tbsps apple cider vinegar
- 1 tsp honey
- 1 Tbsp lemon juice
- 4 Tbsps olive oil
Preparation steps
Rinse the scallops under cold water then pat dry. Cut the slices of prosciutto in half, then wrap around the scallops. Place 3 wrapped scallops in each bamboo skewer.
For the salad rinse the apples and remove the core. Thinly slice or shave one of the apples. Cut the remaining apple into quarters, then julienne.
Rinse the mint, pat dry, and finely chop the leaves. For the dressing, mix the apple cider vinegar with the honey, lemon juice, 3 tablespoons of oil, and the mint.
Decoratively arrange the apple slices on 4 plates, then top with the julienned apples and drizzle with a little of the dressing.
Heat the remaining oil in a pan. Sauté the scallop skewers over medium heat for 1-2 minutes on each side. Arrange the skewers on the salads, top with the remaining dressing, and serve.
