Scallops Vinaigrette with Spinach
Scallops Vinaigrette with Spinach - Noble appetizer with fine seafood.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 258 cal. | (12 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 5.1 μg | (26 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 766 mg | (19 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 9.7 mg | (65 %) | ||
| Iodine | 127 μg | (64 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 369 mg | |||
| Cholesterol | 161 mg |
Ingredients
- Ingredients
- lemons
- 10 Scallop (Ready to cook)
- salt
- peppers
- 100 grams Spinach
- 1 tsp Canola oil
- Mustard
- 2 Tbsps White vinegar
- 1 pinch sugar
- 2 Tbsps olive oil
- 100 grams Cherry tomatoes
- 4 stalks parsley
- 1 tsp butter
Preparation steps
Juice half the lemon. Place the scallops in a bowl with 2 tablespoons of lemon juice, season lightly with salt and pepper and toss to coat.
Rinse the spinach, spin dry and coarsely chop, reserving some of the nicest leaves for garnish. Heat canola oil in a pan and saute the spinach until tender.
In a bowl, whisk together the mustard, vinegar, and a pinch of sugar. Whisk in the oil and season with salt, and pepper. and 1 pinch of sugar.
Rinse the tomatoes and pat dry. Rinse the parsley, shake dry, pluck and chop leaves.
Heat the butter in a skillet, add the scallops and saute on both sides, 1-2 minutes.
In a bowl, toss together the spinach, tomatoes and half the vinaigrette and divide among plates. Toss the scallops with parsley and the remaining vinaigrette, and spoon over the salad. Garnish with fresh spinach leaves.
