Scallop Carpaccio with Caviar
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
367
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 6.6 μg | (33 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 13.8 μg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 452 mg | (11 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 9.7 mg | (65 %) | ||
| Iodine | 158 μg | (79 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 424 mg | |||
| Cholesterol | 209 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Open the scallop shells.
2.
Remove the meat and rinse thoroughly under running water, making sure to remove any sand. Using a peeler, make Parmesan shavings from the Parmesan cheese block. Mix the lemon juice, olive oil, salt and pepper to form a vinaigrette. Spread a small amount on four plates and sprinkle with some Parmesan, salt and pepper. Cut the scallop meat in very thin slices and distribute them on the plates in rosette shapes. Drizzle the scallops with the vinaigrette and sprinkle with a little fine salt and freshly ground pepper. Top with salmon roe and garnish with dill, then serve.
