Scallop and Green Asparagus Salad with Lime and Cilantro
Nutritional values
(Percentage of daily recommendation)
| Calorie | 345 cal. | (16 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 7.6 μg | (38 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 132.4 μg | (221 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 306 μg | (102 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 1,059 mg | (26 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 13.3 mg | (89 %) | ||
| Iodine | 198 μg | (99 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 565 mg | |||
| Cholesterol | 247 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 kilogram green Asparagus
- salt
- 12 Scallop (with coral)
- 1 tsp Pastry flour
- 2 Tbsps clarified butter
- 1 Red chili pepper
- 2 Limes
- 2 Tbsps White vinegar
- 4 Tbsps olive oil
- 3 Tbsps fish stock
- peppers
- 1 pinch sugar
- 1 bunch cilantro
Preparation steps
Rinse the asparagus, remove the woody ends, and cut each spear into 3 or 4 pieces. Cook in boiling salted water 5 to 8 minutes, until al dente. Drain, rinse with cold water, and drain again. Rinse the chile, cut in half, remove seeds and ribs, and cut into fine dice.
Rinse the scallops and the roe, pat dry, and dust with flour. Sauté in hot butter until golden brown on both sides. Add half the chile.
To make the dressing, squeeze 1 lime and mix the juice with the vinegar, oil, fish stock, the remaining chile, pepper and sugar until thoroughly blended. Cut the other lime into wedges. Rinse the cilantro, spin dry, and pull off the leaves. Chop half of the leaves and mix into the the dressing.
To serve, toss the asparagus with the dressing and arrange on plates. Add the scallops and top with the roe. Garnish with the remaining coriander and lime wedges.
