Grilled Potatoes with Scallops

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Grilled Potatoes with Scallops
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Health Score:
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
258
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie258 kcal(12 %)
Protein10 g(10 %)
Fat8 g(7 %)
Carbohydrates34 g(23 %)
Sugar added0 g(0 %)
Roughage2.7 g(9 %)
Vitamin A0 mg(0 %)
Vitamin D2.5 μg(13 %)
Vitamin E1.3 mg(11 %)
Vitamin K8.1 μg(14 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin5.4 mg(45 %)
Vitamin B₆0.4 mg(29 %)
Folate41 μg(14 %)
Pantothenic acid1 mg(17 %)
Biotin1.3 μg(3 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C39 mg(41 %)
Potassium929 mg(23 %)
Calcium60 mg(6 %)
Magnesium71 mg(24 %)
Iron5.7 mg(38 %)
Iodine67 μg(34 %)
Zinc1.9 mg(24 %)
Saturated fatty acids1.3 g
Uric acid199 mg
Cholesterol75 mg
Complete sugar2 g

Ingredients

for
4
For the grilled potatoes with scallops
800 grams potatoes (predominantly waxy)
salt
3 tablespoons olive oil
4 Scallop (opened, unshelled)
4 sprigs Lemon balm (or mint)
1 teaspoon lemon juice
1 tablespoon Tapenade (olive puree; finished product)
peppers
How healthy are the main ingredients?
potatoolive oilsalt

Preparation steps

1.

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.

2.

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.

3.

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.