Scallop and Beet Carpaccio with Shaved Truffles

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Scallop and Beet Carpaccio with Shaved Truffles
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Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
220
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie220 cal.(10 %)
Protein18 g(18 %)
Fat9 g(8 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage3.1 g(10 %)
Vitamin A0.1 mg(13 %)
Vitamin D7.7 μg(39 %)
Vitamin E1.7 mg(14 %)
Vitamin K7.9 μg(13 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.3 mg(53 %)
Vitamin B₆0.1 mg(7 %)
Folate90 μg(30 %)
Pantothenic acid0.9 mg(15 %)
Biotin2.7 μg(6 %)
Vitamin B₁₂3 μg(100 %)
Vitamin C11 mg(12 %)
Potassium819 mg(20 %)
Calcium119 mg(12 %)
Magnesium93 mg(31 %)
Iron12.2 mg(81 %)
Iodine184 μg(92 %)
Zinc3.3 mg(41 %)
Saturated fatty acids1.5 g
Uric acid514 mg
Cholesterol225 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
12 Scallop (ready to cook)
2 medium sized Beets (steamed and cooled)
30 grams black Truffle
olive oil
lemon juice
Sea salt
freshly ground peppers
How healthy are the main ingredients?
olive oil

Preparation steps

1.

Preheat the oven to 80°C (approximately 175°F) convection.

2.

Rinse the scallops and pat dry. Each cut crosswise into three thin slices. Peel the beets and thinly slice.  Shave the truffle with a truffle slicer.

3.

Drizzle 4 ovenproof plates with a little olive oil and arrange the beets on the plates and top with the scallops and the truffles. 

4.

Cover tightly with aluminum foil and bake 15 minutes. Then remove from the oven, uncover and top each with a few drops of lemon juice and oil and serve seasoned with sea salt and pepper.