Scallop and Beet Carpaccio with Shaved Truffles
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 220 cal. | (10 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 7.7 μg | (39 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 819 mg | (20 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 12.2 mg | (81 %) | ||
| Iodine | 184 μg | (92 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 514 mg | |||
| Cholesterol | 225 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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 oilPreparation 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.
