Scallops with Savoy Cabbage
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
513
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 513 cal. | (24 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 28 g | (93 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 7.6 μg | (38 %) | ||
| Vitamin E | 26.1 mg | (218 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 14.4 mg | (120 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 316 μg | (105 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 497 mg | (523 %) | ||
| Potassium | 2,839 mg | (71 %) | ||
| Calcium | 745 mg | (75 %) | ||
| Magnesium | 197 mg | (66 %) | ||
| Iron | 16.8 mg | (112 %) | ||
| Iodine | 206 μg | (103 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 866 mg | |||
| Cholesterol | 249 mg | |||
| Complete sugar | 29 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 12 Scallop (with shells)
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- 4 Savoy cabbage
- 2 Tbsps Bacon
Preparation steps
1.
Rinse scallops under running water. Run a paring knife along the edges of the shells to open hinge, then cut meat away from muscle. Remove scallops from shells. Remove roe (Corail) from edges. Rinse scallops thoroughly several times.
2.
Sprinkle scallops with lemon juice and season lightly with salt and pepper.
3.
Blanch cabbage in salted, boiling water, about 2 minutes. Rinse with cold water and drain. In a frying pan, fry bacon in clarified butter until crisp, then remove from pan. Add scallops and sear 1-2 minutes per side.
4.
Transfer cabbage to plates, top with scallops and bacon and serve.
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