Scallop Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 265 cal. | (13 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 6.4 μg | (32 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 70.6 μg | (118 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 555 mg | (14 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 9.6 mg | (64 %) | ||
| Iodine | 151 μg | (76 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 420 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 10 Scallop (with shell)
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- ½ tsp Mustard
- 2 Tbsps White vinegar
- 4 Tbsps olive oil
- ½ tsp sugar
- 200 grams mixed Lettuce (such as Oakleaf, Frisée, arugula)
Preparation steps
Rinse the scallops thoroughly, remove the beards and drive a short knife along the edge of the shell severing the sphincter. Remove lid and loosen the meat with the knife. Remove white flesh and orange red roe (Corail) from the gray edges. Wash meat thoroughly several times. Cut Corail from mussel meat and set aside.
Halve the mussel meat crosswise and drizzle with lemon juice and season lightly with salt and pepper.
Trim, rinse and spin dry the salad greens and tear into bite-size pieces.
Mix mustard, vinegar, oil and sugar and season with salt and pepper.
Heat the clarified butter in a pan and saute the scallops on each side for 1-2 minutes. Remove and keep warm. (If desired, add Corail to the pan and saute briefly.)
Mix salad with the vinaigrette. Arrange salad on plates, top with scallops (and Corail) and serve.
(Then at will, if you like, which give Corail in the pan and let fry briefly.)
Mix salad with the vinaigrette.
Salad on plate, scallops (and Corail) to give and serve.
