Sauteéd Scallops with Hazelnuts
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 28 min.
Ready in
Calories:
441
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 441 cal. | (21 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 7.8 μg | (39 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 59 μg | (98 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 830 mg | (21 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 12.1 mg | (81 %) | ||
| Iodine | 185 μg | (93 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 507 mg | |||
| Cholesterol | 246 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Cucumber
- 100 grams Whipped cream
- 1 Tbsp ground Hazelnuts
- 1 Tbsp lemon juice
- 2 Tbsps Hazelnut oil
- salt
- 1 pinch sugar
- peppers (freshly ground)
- 1 handful cilantro
- 1 Tbsp Herb vinegar
- 5 Tbsps Canola oil
- 12 Scallop (ready to cook)
- 2 Tbsps chopped Hazelnuts
Preparation steps
1.
Rinse cucumber, trim ends and cut crosswise into thirds. Cut each piece in half lengthwise, scrape out the seeds and cut or shave lengthwise into thin strips. Mix creme fraiche with hazelnuts, lemon juice and hazelnut oil and season with salt, sugar and pepper. Mix in cucumber slices and let stand.
2.
Rinse cilantro, shake dry and puree with the vinegar and 3 tablespoons of the canola oil.
3.
Rinse scallops, pat dry and cut in half horizontally. Season with salt and pepper. In a pan, sauté scallops in remaining oil until golden brown, 2-3 minutes per side.
4.
Divide cucumber strips among plates and top with scallops. Drizzle with herb-oil and serve sprinkled with chopped hazelnuts.
