Salad with Warm Scallops and Chile Dressing
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
665
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 665 cal. | (32 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 12.5 μg | (63 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 25 μg | (42 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,248 mg | (31 %) | ||
| Calcium | 319 mg | (32 %) | ||
| Magnesium | 166 mg | (55 %) | ||
| Iron | 21.8 mg | (145 %) | ||
| Iodine | 303 μg | (152 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 854 mg | |||
| Cholesterol | 375 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 10 Scallop
- 4 Pearl onion
- 3 Tbsps olive oil
- salt
- peppers
- 2 bunches Borage
- 2 bunches Sorrel
- 1 bunch Sage (with flowers)
- 1 bunch Chervil
- 1 bunch Dill
- 2 small dried red chili peppers
- peppercorns (1 teaspoon black, 1 teaaspoon white)
- 6 Tbsps olive oil
- 3 Tbsps White vinegar
Preparation steps
1.
With a knife, open scallop shells and slice meat away from shells. Remove roe. Rinse scallops thoroughly and pat dry. Cut scallops into slices and season with salt and pepper. Peel and quarter pearl onions. In a pan, sauté onions and scallops in hot olive oil on all sides until browned. Keep warm.
2.
Rinse salad greens, shake dry, strip leaves from stems and tear them into bite-sized pieces. In a mortar and pestle, crush chiles and peppercorns. Mix oil, vinegar and spices together. Divide salad among plates, top with warm scallops and drizzle with chile dressing.
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