Lettuce Salad with Fried Scallops
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(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
284
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 284 cal. | (14 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 7.6 μg | (38 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 70.6 μg | (118 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 633 mg | (16 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 11.5 mg | (77 %) | ||
| Iodine | 181 μg | (91 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 503 mg | |||
| Cholesterol | 245 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 Scallop (with shell)
- 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 arugula, lollo rosso, frisée)
Preparation steps
1.
Rinse the scallops under running water and drive a short knife on the shell along the edge, thereby severing the sphincter. Remove the lid of shell and loosen the meat with the knife. Free the white flesh and orange red roe (corail) from the gray edges. Rinse the scallop meat thoroughly several times.
2.
Mix the scallop meat with lemon juice and season lightly with salt and pepper.
3.
Rinse the lettuce, trim, sort, shake dry and cut into bite-sized pieces.
4.
For the vinaigrette, mix together the mustard, vinegar, sugar and olive oil, and season with salt and pepper.
5.
Heat the clarified butter in a pan and fry the scallop meat in it on each side for 1-2 minutes.
6.
Mix the lettuce with the vinaigrette.
7.
Serve the scallops meat and lettuce sald on a plate.
8.
Serve scallops and salad on plate.
