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Scallop Tartar with pesto
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
Calories:
225
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 225 cal. | (11 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.8 μg | (19 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 321 mg | (8 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 92 μg | (46 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 250 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- For the pesto
- 1 small, mild red chili pepper
- 1 garlic clove
- 2 handfuls Basil
- 50 milliliters Vegetable broth
- 4 Tbsps olive oil
- salt
- peppers
- For the scallop tartare
- 6 Scallop (removed from shells)
- 1 shallot
- 80 grams Crème fraiche
- 2 Tbsps Whipped cream
- salt
- peppers
- 1 splash lemon juice
Preparation steps
1.
Rinse and halve chile lengthwise, remove seeds and ribs, and finely dice. Peel garlic. Rinse basil, shake dry and strip leaves from stems. In a blender, puree basil leaves with garlic and broth. Stir in chile and olive oil. Season with salt and pepper.
2.
Rinse scallops, pat dry and cut into small pieces. Peel and finely chop shallot. Mix scallops and shallot with the crème fraîche and cream. Season with salt, pepper, and lemon juice and divide mixture among small glasses. Top with pesto and refrigerate until chilled before serving.
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