Green Salad with Scallops
Nutritional values
(Percentage of daily recommendation)
| Calorie | 575 cal. | (27 %) | ||
| Protein | 36.91 g | (38 %) | ||
| Fat | 36.74 g | (32 %) | ||
| Carbohydrates | 26.32 g | (18 %) | ||
| Sugar added | 2.1 g | (8 %) | ||
| Roughage | 2.83 g | (9 %) |
| Vitamin A | 579.92 mg | (72,490 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.82 mg | (7 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 7.28 mg | (61 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 91.07 μg | (30 %) | ||
| Pantothenic acid | 0.75 mg | (13 %) | ||
| Biotin | 1.25 μg | (3 %) | ||
| Vitamin B₁₂ | 3.66 μg | (122 %) | ||
| Vitamin C | 30.12 mg | (32 %) | ||
| Potassium | 711.03 mg | (18 %) | ||
| Calcium | 105.62 mg | (11 %) | ||
| Magnesium | 88.46 mg | (29 %) | ||
| Iron | 5.52 mg | (37 %) | ||
| Zinc | 2.75 mg | (34 %) | ||
| Saturated fatty acids | 8.63 g | |||
| Cholesterol | 89.74 mg |
Ingredients
- Ingredients
- 6 Scallop (or substitute scallops with shell or lean meat)
- 2 Tbsps lemon juice
- salt
- peppers (freshly ground)
- 1 Tbsp clarified butter
- ½ tsp Mustard
- 3 Tbsps White vinegar
- 4 Tbsps olive oil
- 1 pinch sugar
- parsley (2 tsp, chopped)
- scallions (2 tsp, chopped)
- 2 leaves Leeks
- 100 grams mixed Lettuce (Arugula, lettuce, spinach)
Preparation steps
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.
Cut scallops in half, sprinkle with lemon juice and season lightly with salt and pepper.
Rinse and spin salad greens dry. Tear into bite-sized pieces.
Blanch leek in salted boiling water for a few seconds, then rinse and pat dry.
To make dressing: Whisk mustard and vinegar and season with salt, pepper and sugar. Whisk in oil until emulsified.
Heat clarified butter in a pan. Add scallops and cook 1-2 minutes per side.
Mix salad greens with half the dressing. Arrange salad on two plates and decoratively arrange leeks. Mix remaining dressing with herbs.
Mix scallops with herb-dressing, arrange decoratively on salad plates and serve.
