Scallop and Roe with Tomatoes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
349
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 349 kcal | (17 %) | ||
| Protein | 36.58 g | (37 %) | ||
| Fat | 15.72 g | (14 %) | ||
| Carbohydrates | 18.02 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.15 g | (7 %) |
more nutritional values
| Vitamin A | 112.93 mg | (14,116 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.68 mg | (6 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 7.75 mg | (65 %) | ||
| Vitamin B₆ | 0.35 mg | (25 %) | ||
| Folate | 60.52 μg | (20 %) | ||
| Pantothenic acid | 0.79 mg | (13 %) | ||
| Biotin | 6.23 μg | (14 %) | ||
| Vitamin B₁₂ | 3.66 μg | (122 %) | ||
| Vitamin C | 20.1 mg | (21 %) | ||
| Potassium | 887.28 mg | (22 %) | ||
| Calcium | 41.64 mg | (4 %) | ||
| Magnesium | 81.25 mg | (27 %) | ||
| Iron | 1.45 mg | (10 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 2.93 mg | (37 %) | ||
| Saturated fatty acids | 2.28 g | |||
| Cholesterol | 69.74 mg |
Author of this recipe:
EAT-SMARTER
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4
Preparation steps
1.
Place the tomatoes in boiling water for a few seconds, then immediately into cold water. Peel and quarter the tomatoes, remove the seeds and cut into large cubes.
2.
Fry the scallops and the corals gently in hot olive oil for 2-3 minutes on each side until golden. Remove from the frying pan and place on one side.
3.
Fry the onions, garlic and diced tomatoes in the remaining pan juices, then pour in the vegetable stock and bring to the boil. Season to taste with salt and pepper. Add the basil.
4.
Divide onto plates. Place three scallops and the corals onto each plate, season with freshly milled pepper, garnish with basil and serve.
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