Pea Gazpacho with Scallops
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
235
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 235 cal. | (11 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 49.3 μg | (82 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 484 mg | (12 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 66 μg | (33 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 281 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams Peas (frozen)
- salt
- 400 milliliters vegetable stock
- 1 tsp ground ginger
- freshly ground peppers
- 1 Tbsp lemon juice
- 2 Tbsps butter
- 4 Tbsps Whipped cream (at least 30% fat content)
- 4 Scallop
Preparation steps
1.
For the soup, cook the peas in boiling salted water for 5-8 minutes until soft. Drain and mash finely with a food mill. Add the peas to the hot vegetable stock and briefly bring to a boil. Reduce the heat and simmer for 2 minutes. If the soup is too thick, then add some hot water until the desired consistency is reached.
2.
Season with ginger, salt, pepper and lemon juice. Stir in 1 teaspoon butter and allow to cool.
3.
For the scallops, heat 1 tablespoon butter in a pan and sear the scallops on both sides until golden brown. Season with salt and pepper. Pour the pea soup into soup bowls, drizzle each with 1 tablespoon of cream, place 1 scallop on top of each and serve immediately.
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