Scallops with Endive and Orange Salad
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
317
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 317 cal. | (15 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 5.2 μg | (26 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 4.9 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 688 mg | (17 %) | ||
| Calcium | 237 mg | (24 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 8.7 mg | (58 %) | ||
| Iodine | 131 μg | (66 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 357 mg | |||
| Cholesterol | 176 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 ripe Passion fruit
- 4 Scallop (shucked)
- salt
- Colorful pepper
- 4 tsps Parmesan (Finely grated)
- 1 Endive
- 1 tsp olive oil
- 1 Blood orange (supremed and whole segments removed)
- 2 slices Toast
- butter
Preparation steps
1.
Preheat broiler. Squeeze juice from passion fruit. Season scallops with salt and pepper. Drizzle scallops with passion fruit juice and sprinkle each with 1 teaspoon Parmesan. Broil, watching carefully, about 10 minutes.
2.
Cut endive into strips. In a pan, sauté endive in olive oil. Season with a little salt and pepper. Fold in blood orange segments and cook until heated through. Divide endive and orange mixture among plates and top with scallops. Serve with buttered toast.
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