Fried Scallops with Lettuce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 596 cal. | (28 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 10.2 μg | (51 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 114.7 μg | (191 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 962 mg | (24 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 15.6 mg | (104 %) | ||
| Iodine | 242 μg | (121 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 14.3 g | |||
| Uric acid | 677 mg | |||
| Cholesterol | 340 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 8 Scallop (with shell)
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- ½ tsp Mustard
- 2 Tbsps White vinegar
- 6 Tbsps olive oil
- ½ tsp sugar
- 1 onion
- 2 garlic cloves
- 150 grams Lettuce
- 1 Tbsp Pomegranate seed
- 1 tsp Lavender (dried)
Preparation steps
Rinse the scallops under running water and drive a short knife into the shell along the edge, severing the muscle. Remove the top shell and loosen the meat with the knife. Free the white flesh and orange roe (corail) from the edges. Rinse the meat thoroughly several times. Trim the corail from the flesh.
Drizzle the scallop meat with lemon juice and season lightly with salt and pepper.
Rinse the lettuce, spin dry and tear into bite-sized pieces.
Peel and chop the onion.
Peel and chop the garlic.
Wisk together the mustard, vinegar and oil with salt, pepper and sugar to taste.
Heat the clarified butter in a pan and fry the scallops and corail for 1-2 minutes.
Arrange the lettuce and scallops on plates.
Drizzle the dressing over the top and sprinkle with pomegranate seeds, lavender, onion and garlic. Serve immediately.
