Grilled Scallops
Grilled Scallops - Elegant seafood cooked on the grill.
Healthy, because
Even smarter
Nutritional values
The relatively low-fat scallops shine with a lot of high-quality protein and therefore become a great luxury food for athletes and for all those who want to eat healthy. The mussels also contain the trace element zinc, which plays an important role in the immune system and makes skin and hair shine.
A light pasta salad or a fresh leaf salad can be served with the scallops to match the barbecue season. Try our pesto pasta salad with grilled tomatoes and mozzarella or the Mexican pasta salad with spicy jalapeños.
(Percentage of daily recommendation)
| Calorie | 169 cal. | (8 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 8.8 μg | (44 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 599 mg | (15 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 13.3 mg | (89 %) | ||
| Iodine | 211 μg | (106 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 584 mg | |||
| Cholesterol | 263 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 24 ozs Scallop (ready to cook, trimmed of muscle)
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- salt
- peppers
- 2 lemons
- For garnish
- Fresh herbs
Preparation steps
For the scallops, rinse the scallops under cold water and pat dry. Toss with oil and lemon juice.
Grill the scallops on a hot grill for 3 to 4 minutes, turning once. Season with salt and pepper.
Rinse the lemon in hot water, pat dry, and cut into slices. Serve the scallops with the sliced lemons.
For the garnish, sprinkle with herbs and serve immediately.
