Baked Scallops
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
178
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 178 cal. | (8 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5 μg | (25 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 9.6 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 366 mg | (9 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 121 μg | (61 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 335 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 8 Scallop
- 1 shallot
- 2 fresh garlic cloves
- 30 grams green Olives (pitted)
- 1 Tbsp lemon juice
- 3 Tbsps olive oil
- 2 Tbsps White bread crumbs
- Sea salt
- freshly ground peppers
- 2 sprigs parsley
Preparation steps
1.
Open scallop shells, remove scallop meat, rinse and pat dry. Rinse 4 shells thoroughly and place 2-3 scallops in each.
2.
Preheat the oven broiler.
3.
Peel shallot and garlic and chop both finely. Drain olives and cut into very small cubes. Mix shallots in a bowl with garlic, lemon juice, oil and breadcrumbs and season with salt and pepper. Cover scallops with breadcrumb mixture and bake for 8-10 minutes under the preheated oven broiler, watching carefully.
4.
Rinse parsley, shake dry, pluck leaves from stem and chop. Remove shells from the oven and serve garnished with parsley.
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