Pasta with Scallops
(1 vote)
(1 vote)
Pasta with Scallops - Noble entree for special occasions.
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
568
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 568 cal. | (27 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 89 g | (59 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 7.5 μg | (38 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 834 mg | (21 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 13 mg | (87 %) | ||
| Iodine | 182 μg | (91 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 575 mg | |||
| Cholesterol | 232 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Tagliatelle
- salt
- 2 Oranges
- 1 Tbsp sunflower oil
- 12 Scallop (ready to cook)
- 2 sprigs rosemary
- 2 Tbsps Orange liqueur
- 1 Tbsp Cultured butter
- peppers
Preparation steps
1.
Cook tagliatelle in a pot of boiling salted water according to package directions until al dente. Then drain and allow to cool briefly.
2.
Meanwhile, peel oranges with a sharp knife and cut fruit into segments, collect juice and squeeze out remaining pulp as well.
3.
Heat oil in a pan and sear scallops on each side over high heat for about 1 minute until golden brown. Remove from pan and set aside.
4.
Rinse rosemary, shake dry, add to the pan and sauté briefly. Deglaze the pan with orange liqueur and add orange fillets. Add scallops back into the pan. Add noodles and butter and season with salt and pepper. Serve on warmed plates.
