Grilled Potatoes with Scallops
Nutritional values
(Percentage of daily recommendation)
| Calorie | 258 cal. | (12 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 8.1 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 929 mg | (23 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 67 μg | (34 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 199 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the grilled potatoes with scallops
- 800 grams potatoes (predominantly waxy)
- salt
- 3 Tbsps olive oil
- 4 Scallop (opened, unshelled)
- 4 sprigs Lemon balm (or mint)
- 1 tsp lemon juice
- 1 Tbsp Tapenade (olive puree; finished product)
- peppers
Preparation steps
Rinse the potatoes thoroughly. Cut off the ends and then cut the rest of each potato into 8 slices. Boil in a large pot with salted water for about 5 minutes until al dente. Drain and rinse with cold water. Transfer to a bowl and mix with the olive oil.
Rinse the scallops and pat dry with a paper towel. Cut each into 4 slices. Rinse the lemon balm, shake dry and pluck off the leaves. Stir the lemon juice into the tapenade.
Season the potato slices with salt and pepper and lay 16 slices on a wire rack. Place a slice of scallop on each potato slice and then add a small spoon of the tapenade mixture.
Then place a piece of balm leaf and another slice of potato and place in the grill and close the lid.
Cook the potatoes on both sides for about 3-4 minutes, until hot but still juicy.
Serve immediately.
