Scallops with Green Salsa

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Scallops with Green Salsa
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
494
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie494 cal.(24 %)
Protein25 g(26 %)
Fat35 g(30 %)
Carbohydrates20 g(13 %)
Sugar added0 g(0 %)
Roughage8.2 g(27 %)
Vitamin A0.3 mg(38 %)
Vitamin D8.3 μg(42 %)
Vitamin E4.2 mg(35 %)
Vitamin K117 μg(195 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin9.8 mg(82 %)
Vitamin B₆0.6 mg(43 %)
Folate174 μg(58 %)
Pantothenic acid3.2 mg(53 %)
Biotin7.2 μg(16 %)
Vitamin B₁₂3 μg(100 %)
Vitamin C174 mg(183 %)
Potassium1,273 mg(32 %)
Calcium202 mg(20 %)
Magnesium123 mg(41 %)
Iron13.8 mg(92 %)
Iodine184 μg(92 %)
Zinc4 mg(50 %)
Saturated fatty acids11.5 g
Uric acid638 mg
Cholesterol259 mg
Complete sugar6 g

Ingredients

for
4
For the salsa verde
1 handful parsley (chopped)
1 handful Basil (chopped)
1 handful mint (chopped)
4 Anchovy fillet (chopped)
1 clove garlic cloves (crushed)
2 Tbsps Caper
2 Tbsps lemon juice
8 Tbsps olive oil
For the cauliflower
1 Cauliflower (broken into florets)
2 Tbsps butter
2 Tbsps breadcrumbs
For the scallops
12 shelled Scallop
2 Tbsps butter
How healthy are the main ingredients?
olive oilparsleyBasilmintgarlic cloveCauliflower

Preparation steps

1.
Put the parsley, basil, mint, anchovies, garlic and capers together in a processor. Add the lemon juice and gradually pour in the olive oil whilst the motor is running. (Alternatively, mix everything together in a bowl). Season to taste with salt and ground black pepper.
2.
Cook the cauliflower in boiling, salted water for about 5-7 minutes until just tender. Drain thoroughly.
3.
Heat the butter in a frying pan and fry the breadcrumbs until lightly browned. Add the cauliflower and toss in the buttered breadcrumbs, cook for a couple of minutes.
4.
Season the scallops with salt and pepper, heat the butter in another frying pan, add the scallops and fry for just 2 minutes each side.
5.
Serve the scallops with the salsa verde and cauliflower.

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