Mixed Salad with Scallops
Nutritional values
(Percentage of daily recommendation)
| Calorie | 298 cal. | (14 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 73.5 μg | (123 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 714 mg | (18 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 9.3 mg | (62 %) | ||
| Iodine | 138 μg | (69 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 390 mg | |||
| Cholesterol | 189 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 9 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
- 2 Tomatoes
- 200 grams mixed Lettuce (such as Oak leaf, frisee lettuce ...)
- 1 white yellow onion
- 1 Tbsp Pine nuts
Preparation steps
Rinse scallops under running water and drive a short knife on the shell along the edge and sever muscle. Remove lid, loosen meat with the knife. Remove white flesh and orange red roe (Corail) from the gray edges. Rinse scallop meat thoroughly several times. Cut corail from mussel meat.
Halve scallops if necessary, sprinkle with lemon juice and season lightly with salt and pepper.
Rinse lettuce, trim, spin dry and tear into bite-size pieces.
Peel onion and cut into rings.
Rinse tomatoes, trim and cut into eighths.
Mix mustard in a bowl with vinegar, sugar and oil and season with salt and pepper.
Toast pine nuts in a dry frying pan.
Heat clarified butter in a pan and fry scallops on each side
Fry for 1-2 minutes.
Mix lettuce and onion with vinaigrette.
Arrange lettuce on plates, cover with scallops and tomatoes and serve garnished with pine nuts.
