Lemon and Pepper Scallops
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
Calories:
263
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 263 cal. | (13 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5 μg | (25 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 357 mg | (9 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 120 μg | (60 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 334 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 4 king, sea Scallop (in the shell)
- 4 Tbsps lemon juice (or lime juice)
- 4 Tbsps best-quality olive oil
- 1 Tbsp lemon zest (or lime zest)
- freshly ground rainbow peppercorns (to taste)
- fresh Dill (for garnish)
Preparation
Kitchen utensils
1 Small pot, 1 großer Pot, 1 Mixing bowl, 1 Citrus juicer, 1 Tablespoon, 1 Brush, 1 Hand mixer mit Knethaken, 1 Kitchen towel, 1 Baking sheet, 1 Parchment paper, 1 Measuring cups, 1 Slotted spoon, 1 Small knife, 1 Cutting board, 1 Teaspoon, 1 Small bowl, 1 Fork, 1 Oven-proof dish
Preparation steps
1.
Using a sharp knife, open the scallop by pressing the knife against the flat half of each scallop shell and cut the muscle (scallop) free. Take out the scallop and coral roe, retaining any juices. Discard the shell. Wash the scallops and coral under cold running water and pat dry with a paper towel.
2.
Slice the scallops horizontally as thin as possible and arrange on plates in overlapping layers. Dice the coral and sprinkle over the scallops.
3.
In a small bowl, whisk scallop juice, lemon or lime juice, olive oil, and zest. Drizzle over the sliced scallops and coral. Season with ground peppercorns and garnish with fresh dill. Serve.
