Gourmet Scallop Dishes
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
448
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 448 cal. | (21 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3.8 μg | (19 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 30.3 μg | (51 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 619 mg | (15 %) | ||
| Calcium | 180 mg | (18 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 100 μg | (50 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 282 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 6 Tbsps olive oil
- 2 Zucchini (sliced)
- 6 large Scallop (sliced in half horizontally)
- 4 slices Prosciutto (sliced)
- ½ cup Parmesan (shaved)
- Lemon wedge (to garnish)
- For the herb oil
- fresh, mixed Fresh herbs (parsley, basil, thyme)
- ½ cup olive oil
- lemon juice (from 1 lemon)
Preparation steps
1.
First make the herb oil: place the herbs in a blender with the oil and lemon juice and whizz until smooth. Season with salt and pepper and set aside.
2.
Heat 3 tbsp oil in a skillet and gently fry the zucchini until tender. Remove from the pan and set aside.
3.
Heat the remaining oil in the skillet and cook the scallops for 2 minutes on each side or until browned.
4.
Lay the zucchini onto serving dishes and drizzle with the herb oil. Add the scallops, prosciutto and Parmesan and serve with lemon wedges.
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