Scallops with Sweet Potatoes and Pomegranate Seeds
Nutritional values
(Percentage of daily recommendation)
| Calorie | 71 cal. | (3 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 1.1 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 157 mg | (4 %) | ||
| Calcium | 20 mg | (2 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 Sweet potato
- olive oil
- salt
- 4 Scallop (ready to cook, triggered)
- 1 Tbsp butter
- ½ pomegranate (or about 2 tablespoons seeds)
- 1 Orange
- freshly ground peppers
- sugar
- mint (for garnish)
Preparation steps
Peel and rinse sweet potatoes, cut into thin slices and pat dry. Heat 2 tablespoons of oil in a pan and fry potato slices on both sides until crisp. Remove and drain on lightly salted kitchen towel. Rinse scallops and pat dry. Use small cookie cutter approximately 1/3-1/2 inch in diameter to cut out small rounds and roast in a hot pan with melted butter until golden brown, and salt lightly.
Carefully remove pomegranate seeds with teaspoon. Peel orange, taking care to remove white skin and loosen fruit fillets from partition membranes. Squeeze remains from orange, mix and season 1 tablespoon juice with 2 tablespoons olive oil, salt, pepper and a pinch of sugar.
Place potato slices on plates, cover each with an orange fillet, a small scallop and some pomegranate seeds, drizzle with vinaigrette and serve garnished with mint.
