Sauteéd Scallops with Hazelnuts

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Sauteéd Scallops with Hazelnuts
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Health Score:
7,4 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 28 min.
Ready in
Calories:
443
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie443 kcal(21 %)
Protein19.47 g(20 %)
Fat36.67 g(32 %)
Carbohydrates11.47 g(8 %)
Sugar added1.05 g(4 %)
Roughage1.02 g(3 %)
Vitamin A87.48 mg(10,935 %)
Vitamin D0.15 μg(1 %)
Vitamin E7.48 mg(62 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.09 mg(8 %)
Niacin3.96 mg(33 %)
Vitamin B₆0.17 mg(12 %)
Folate31.05 μg(10 %)
Pantothenic acid0.63 mg(11 %)
Biotin5.84 μg(13 %)
Vitamin B₁₂1.88 μg(63 %)
Vitamin C4.26 mg(4 %)
Potassium453.88 mg(11 %)
Calcium45.69 mg(5 %)
Magnesium53.58 mg(18 %)
Iron1.03 mg(7 %)
Iodine5.06 μg(3 %)
Zinc1.69 mg(21 %)
Saturated fatty acids7.12 g
Cholesterol62.62 mg

Ingredients

for
4
Ingredients
1 Cucumber
100 grams Whipped cream
1 tablespoon ground Hazelnuts
1 tablespoon lemon juice
2 tablespoons Hazelnut oil
salt
1 pinch sugar
peppers (freshly ground)
1 handful cilantro
1 tablespoon Herb vinegar
5 tablespoons Canola oil
12 Scallop (ready to cook)
2 tablespoons chopped Hazelnuts
How healthy are the main ingredients?
Whipped creamsugarCucumbersalt

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.