Scallops and Mushrooms with Swiss Chard and Noodles

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Scallops and Mushrooms with Swiss Chard and Noodles
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
454
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie454 kcal(22 %)
Protein25.27 g(26 %)
Fat23.95 g(21 %)
Carbohydrates32.84 g(22 %)
Sugar added0 g(0 %)
Roughage1.45 g(5 %)
Vitamin A115.74 mg(14,468 %)
Vitamin D0.35 μg(2 %)
Vitamin E0.51 mg(4 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.29 mg(26 %)
Niacin9.61 mg(80 %)
Vitamin B₆0.26 mg(19 %)
Folate54.28 μg(18 %)
Pantothenic acid1.2 mg(20 %)
Biotin1.08 μg(2 %)
Vitamin B₁₂1.83 μg(61 %)
Vitamin C7.58 mg(8 %)
Potassium637.92 mg(16 %)
Calcium112.72 mg(11 %)
Magnesium97.52 mg(33 %)
Iron2.92 mg(19 %)
Zinc2.79 mg(35 %)
Saturated fatty acids10.71 g
Cholesterol68.35 mg

Ingredients

for
4
Ingredients
200 grams small Oyster mushrooms
12 Scallop
8 sheets Lasagne noodle
salt
1 Swiss chard (600 g)
1 garlic
2 tablespoons olive oil
100 milliliters dry white wine
salt
freshly grated Nutmeg
150 grams Crème fraiche
2 tablespoons scallions
1 splash lemon juice
Chile oil
How healthy are the main ingredients?
Oyster mushroomolive oilsaltgarlicNutmeg

Preparation steps

1.

For the mushrooms and scallops: Wipe the mushrooms with a damp paper towel.. Rinse the scallops and pat dry.

2.

For the noodles: Cook the noodles in a pot of boiling salted water until al dente.

3.

For the swiss chard: Rinse the swiss chard, remove the stems and cut into thin strips. Peel and finely chop the garlic. Heat 1 tablespoon of the oil in a skillet. Add the garlic and cook until fragrant. Add the swiss chard and cook until wilted. Stir in the wine and simmer for 4-5 minutes. Season with salt and nutmeg to taste.

4.

For the mushrooms and scallops: Heat 1-2 tablespoons of the oil in a large nonstick skillet. Add the mushrooms and scallops, and cook until golden brown, about 3-4 minutes. Season with salt and pepper to taste.

5.

For the sauce: In a pot, heat the crème fraîche while stirring (do not boil). Stir in the chives and season with lemon juice and salt to taste.

6.

For serving: Divide the swiss chard between serving plates. Drain the pasta and arrange on top of the swiss chard. Top with the mushrooms and scallops.

7.

Drizzle with the sauce and chili oil.