Scallop Tartare with Mango and Lime
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(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
117
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 117 cal. | (6 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3.8 μg | (19 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 10.4 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 277 mg | (7 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 90 μg | (45 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 254 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 Scallop (without roe, very fresh)
- 1 Tbsp chopped parsley
- 1 scallion (white part only)
- ½ small red chili pepper
- 2 Limes
- salt
- white peppers
- cayenne pepper
- 2 Tbsps Argan oil
Preparation steps
1.
Rinse and dry both of the limes. Halve one of the limes, cut into quarters, and then thinly slice. Grate the zest of the second lime and squeeze. Rinse, trim, and finely chop the scallion. Seed the chili, and finely chop. Rinse the scallops, pat dry, and dice very small. Mix the scallops with the chili, scallions, parlsey, some lime juice, salt, pepper, and argan oil. Cover, and marinate in the refrigerator.
2.
Peel the mango, remove the fruit from the seed, and cut into 1 cm (approximately 1/2 inch) pieces. Marinate with lime juice, cayenne pepper, and some salt. Arrange the mango mixture in four glasses, top with the scallop tartare, and garnish with the slices of lime and the lime zest.
