Grilled Scallop Salad
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
229
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 229 cal. | (11 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 7.5 μg | (38 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 35.7 μg | (60 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 622 mg | (16 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 11.8 mg | (79 %) | ||
| Iodine | 181 μg | (91 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 503 mg | |||
| Cholesterol | 233 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 12 Scallop (only the muscle)
- ½ red Bell pepper
- ½ yellow Bell pepper
- 4 cups Lettuce (e. g. rocket, curled lettuce etc.)
- 1 Tbsp fresh thyme
- olive oil
- balsamic vinegar
- salt
- freshly milled Black pepper
- Knobs of butter
Preparation steps
1.
Cut the bell peppers into fine strips. Wash and dry the lettuce leaves. Make the salad dressing using 4 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, salt and freshly milled pepper. Toss the lettuce leaves, strips of bell pepper and the dressing together in a bowl.
2.
Lightly salt and pepper the scallops. Sprinkle a few thyme leaves over the top and add a knob of butter. Place under a hot broiler at 250°C (400°F) for about 3 - 4 minutes. Arrange the salad on to plates, place a few scallops on the top and serve immediately.
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