Scallops with Spiced Rice
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
538
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 538 cal. | (26 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 13.9 μg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 668 mg | (17 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 98 μg | (49 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 387 mg | |||
| Cholesterol | 178 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps vegetable oil
- 2 tsps Turmeric
- ½ tsp Garam Masala
- 250 grams Long grain rice
- 600 milliliters fish stock
- 300 grams triggered Scallop
- salt
- freshly ground peppers
- 40 grams melted butter
- 2 Tbsps raisins
- 2 Tbsps Cashews
- lemon juice
Preparation steps
1.
Heat the oil in a saucepan and sauté the turmeric and garam masala for a few seconds. stir in the riceand cook stirring until the rice is coated with spices, about 1 minute. Add the fish stock and bring to a boil. Reduce to a simmer, cover and cook until the rice has absorbed the liquid, about 20 minutes. Add the raisins and scallops to the rice 5 minutes before the rice is done cooking.
2.
Just before serving, stir the melted butter and cashews into the rice and cook until heated through, about 1 minute Season with lemon juice and serve.
