Green Salad with Scallops

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Green Salad with Scallops
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
575
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie575 kcal(27 %)
Protein36.91 g(38 %)
Fat36.74 g(32 %)
Carbohydrates26.32 g(18 %)
Sugar added2.1 g(8 %)
Roughage2.83 g(9 %)
Vitamin A579.92 mg(72,490 %)
Vitamin D0 μg(0 %)
Vitamin E0.82 mg(7 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.07 mg(6 %)
Niacin7.28 mg(61 %)
Vitamin B₆0.4 mg(29 %)
Folate91.07 μg(30 %)
Pantothenic acid0.75 mg(13 %)
Biotin1.25 μg(3 %)
Vitamin B₁₂3.66 μg(122 %)
Vitamin C30.12 mg(32 %)
Potassium711.03 mg(18 %)
Calcium105.62 mg(11 %)
Magnesium88.46 mg(29 %)
Iron5.52 mg(37 %)
Zinc2.75 mg(34 %)
Saturated fatty acids8.63 g
Cholesterol89.74 mg

Ingredients

for
2
Ingredients
6 Scallop (or substitute scallops with shell or lean meat)
2 tablespoons lemon juice
salt
peppers (freshly ground)
1 tablespoon clarified butter
½ teaspoon Mustard
3 tablespoons White vinegar
4 tablespoons olive oil
1 pinch sugar
parsley (2 tsp, chopped)
scallions (2 tsp, chopped)
2 leaves Leeks
100 grams mixed Lettuce (Arugula, lettuce, spinach)
How healthy are the main ingredients?
olive oilMustardsugarsaltparsleyLeek

Preparation steps

1.

Rinse scallops under running water and use a paring knife to open shells and sever meat from muscle. Remove lid and loosen meat with knife. Remove scallop meat and roe (corail) from the edges. Thoroughly rinse scallops several times. Separate roe from scallops.

2.

Cut scallops in half, sprinkle with lemon juice and season lightly with salt and pepper.

3.

Rinse and spin salad greens dry. Tear into bite-sized pieces.

4.

Blanch leek in salted boiling water for a few seconds, then rinse and pat dry.

5.

To make dressing: Whisk mustard and vinegar and season with salt, pepper and sugar. Whisk in oil until emulsified.

6.

Heat clarified butter in a pan. Add scallops and cook 1-2 minutes per side.

7.

Mix salad greens with half the dressing. Arrange salad on two plates and decoratively arrange leeks. Mix remaining dressing with herbs.

8.

Mix scallops with herb-dressing, arrange decoratively on salad plates and serve.