Fried Scallops with Spicy Pesto
(1 vote)
(1 vote)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 17 min.
Ready in
Calories:
91
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 91 cal. | (4 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 16.5 μg | (28 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 188 mg | (5 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 61 μg | (31 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 167 mg | |||
| Cholesterol | 76 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 8 Scallop
- 1 green chili pepper
- 1 handful parsley
- 2 fresh garlic cloves
- 1 Tbsp grated Parmesan
- 4 Tbsps olive oil
- 1 Tbsp lemon juice
- Sea salt
- pink Peppercorns
- freshly ground peppers
Preparation steps
1.
Open scallop shells, rinse, trim as needed, remove meat from shells and pat dry. Rinse eight shell halves thoroughly and pat dry.
2.
Rinse chile pepper, trim and cut into pieces. Rinse parsley, shake dry and pluck leaves from stem. Peel garlic and puree in a blender together with parsley, Parmesan, 2-3 tablespoons oil, lemon juice and chile pepper and season with salt.
3.
Heat remaining oil in a pan and fry scallops on both sides for approximately 1 minute each until golden brown. Spread parsley mixture over plates, place a shell on top place a scallop in shell and season with pink pepper, black pepper and sea salt. Drizzle with remaining sauce if required.
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