Scallop and Surimi with Mustard-Cilantro Vinaigrette
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,130 cal. | (54 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 87 g | (75 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 12.9 μg | (65 %) | ||
| Vitamin E | 12.5 mg | (104 %) | ||
| Vitamin K | 44.8 μg | (75 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15 mg | (125 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 1,099 mg | (27 %) | ||
| Calcium | 566 mg | (57 %) | ||
| Magnesium | 296 mg | (99 %) | ||
| Iron | 23.8 mg | (159 %) | ||
| Iodine | 312 μg | (156 %) | ||
| Zinc | 8.8 mg | (110 %) | ||
| Saturated fatty acids | 25.3 g | |||
| Uric acid | 870 mg | |||
| Cholesterol | 449 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 10 Scallop (in the shell)
- 100 grams Surimi
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- ½ tsp Mustard
- 2 Tbsps White vinegar
- 5 Tbsps olive oil
- ½ tsp sugar
- ½ bunch cilantro
- 6 Tbsps crushed Sesame seeds
- 4 Tbsps breadcrumbs
- 4 Tbsps butter
Preparation steps
Heat the butter in a pan and saute the breadcrumbs and sesame seeds until golden brown, set aside.
Rinse the scallops under cold running water and drive a short knife into the shell along the edge and twist to pop the shell open. Remove the top shell and with a small knife, cut under the scallop to loosen it from the shell. Separate the scallops from the roe. Rinse the scallops thoroughly.
Halve the scallops crosswise, sprinkle with lemon juice and season lightly with salt and pepper.
Cut the surimi into slices.
Rinse the cilantro, shake dry and coarsely chop the leaves.
In a bowl, whisk together the mustard, vinegar, sugar and oil, season with salt and pepper and sugar and stir in the oil, season to taste and stir in the cilantro.
Heat the oil in a pan and saute the scallops and the surimi until lightly browned on both sides.
Toss the scallops with mustard sauce, sprinkle the sesame-breadcrumb mixture over and serve in bowls.
