Scallops with Julienned Vegetables
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
459
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 459 cal. | (22 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 11.7 μg | (59 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 42 μg | (70 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,626 mg | (41 %) | ||
| Calcium | 249 mg | (25 %) | ||
| Magnesium | 163 mg | (54 %) | ||
| Iron | 18.2 mg | (121 %) | ||
| Iodine | 279 μg | (140 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 789 mg | |||
| Cholesterol | 369 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 carrots
- ½ stalk Leeks
- 18 Scallop (shelled)
- 2 Avocados
- ½ lemon (juice of)
- salt
- 1 pinch cayenne pepper
- 800 milliliters Vegetable broth
- 4 Tbsps soy sauce
- 150 milliliters Whipped cream
- 2 pinches Chinese 5 spice powder
Preparation steps
1.
Peel the carrot and julienne lengthwise. Rinse, trim, and julienne the leeks. Rinse the scallops and pat dry.
2.
Halve and seed the avocados. Remove the fruit, cut into small cubes, and mix gently with half of the lemon juice. Season with salt and the cayenne pepper.
3.
Bring the vegetable stock and the soy sauce to a boil. Add the scallops and vegetables, and cook for 2 minutes. Beat the cream and remaining lemon juice until stiff. Season with salt and the 5-spice.
4.
Portion the broth into bowls, and top with the scallops. Top with the julienned vegetables. Layer the avocados into glasses, and top with the 5 spice cream.
