Leaf Salad with Fried Scallops
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
246
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 246 cal. | (12 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 5.1 μg | (26 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 70.6 μg | (118 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 477 mg | (12 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 121 μg | (61 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 338 mg | |||
| Cholesterol | 170 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 Scallop (with shells)
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- ½ tsp Mustard
- 2 Tbsps White vinegar
- 4 Tbsps olive oil
- ½ tsp sugar
- 200 grams mixed Lettuce (such as arulga, Lollo Rosso, Frisée)
Preparation steps
1.
Rinse scallops under running water and drive a short knife along the edge of the shell to sever the muscle. Remove lid, loosen meat with the knife. Free white flesh and orange-red roe (corail) from the gray edges. Rinse scallops thoroughly several times.
2.
Cut scallops in half crosswise, sprinkle with lemon juice and season lightly with salt and pepper.
3.
Rinse lettuce, trim, spin dry and tear into bite size pieces.
4.
Mix mustard in a bowl with vinegar, sugar and oil and season to taste with salt and pepper.
5.
Heat clarified butter in a pan and fry scallops on each side for 1-2 minutes.
6.
Mix lettuce in a bowl with the vinaigrette.
7.
Arrange leaf salad on a plate, cover with scallops and serve.
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