Scallops on Leeks
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
555
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 555 cal. | (26 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 8.4 μg | (42 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 94.7 μg | (158 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 229 μg | (76 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,082 mg | (27 %) | ||
| Calcium | 289 mg | (29 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 13.5 mg | (90 %) | ||
| Iodine | 198 μg | (99 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 21.9 g | |||
| Uric acid | 635 mg | |||
| Cholesterol | 311 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 Tbsps butter
- 375 grams Leeks (washed, trimmed and finely chopped)
- 125 milliliters Whipped cream
- 3 Tbsps finely chopped mint
- 2 Tbsps olive oil
- 6 fresh Scallop (about 500 grams)
- salt
- freshly ground peppers
- fresh peppercorns
Preparation steps
1.
Melt the butter over low heat. Sauté leeks over medium heat for about 5 minutes, stirring occasionally. Add cream and bring to a simmer for 1 to 2 minutes, until reduced a bit. Stir in chopped mint and season with salt and pepper to taste. Remove from heat and keep warm.
2.
In a skillet or grill pan, heat olive oil. Add the scallops to the hot oil and cook on each side for 1 to 2 minutes. Season with salt and pepper. To serve, arrange the scallops on leeks and serve garnished with pink peppercorns.
