Scallops with Green and Fava Beans
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 12 h. 50 min.
Ready in
Calories:
366
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 366 cal. | (17 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 10.2 μg | (51 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 33.6 μg | (56 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,221 mg | (31 %) | ||
| Calcium | 237 mg | (24 %) | ||
| Magnesium | 165 mg | (55 %) | ||
| Iron | 17.6 mg | (117 %) | ||
| Iodine | 245 μg | (123 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 744 mg | |||
| Cholesterol | 328 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 grams white Beans
- salt
- 250 grams green Beans
- 1 shallot
- 1 garlic clove
- 1 Tbsp butter
- 100 grams fresh Fava bean
- freshly ground peppers
- 100 grams mixed Sprout
- 50 milliliters white wine
- 100 milliliters Vegetable broth
- 16 Scallop
- 2 Tbsps clarified butter
- 3 Tbsps lemon juice
Preparation steps
1.
Soak the white beans soak overnight in water. The next day, drain the beans and cook in about 500 ml (approximately 2 cups) salted water until tender.
2.
Meanwhile, rinse and cut the green beans into bite-size pieces. Blanch in boiling salted water 8 minutes. Drain, rinse and drain again. Drain the cooked white beans.
3.
Peel and finely chop the shallot and garlic. Sauté in butter. Add the fresh fava beans and sauté for about 5 minutes. Add the green and white beans and sauté briefly. Season with salt and pepper. Add the sprouts, wine and broth and cook until tender. Meanwhile, pat dry the scallops. Sear quickly on both sides in hot clarified butter. Drizzle with lemon juice and arrange on the vegetables.
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