Scallops with Tropical Fruit and Citrus
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
484
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 484 kcal | (23 %) | ||
| Protein | 28.48 g | (29 %) | ||
| Fat | 25.71 g | (22 %) | ||
| Carbohydrates | 41.03 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 193.78 mg | (24,223 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.82 mg | (7 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 7.38 mg | (62 %) | ||
| Vitamin B₆ | 0.34 mg | (24 %) | ||
| Folate | 127.37 μg | (42 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 2.63 μg | (6 %) | ||
| Vitamin B₁₂ | 2.71 μg | (90 %) | ||
| Vitamin C | 127.7 mg | (134 %) | ||
| Potassium | 1,148.47 mg | (29 %) | ||
| Calcium | 87.79 mg | (9 %) | ||
| Magnesium | 131.32 mg | (44 %) | ||
| Iron | 3.08 mg | (21 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 2.75 mg | (34 %) | ||
| Saturated fatty acids | 21.66 g | |||
| Cholesterol | 46.88 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
4
- Ingredients
- 2
onions (finely chopped)
- ¾ inch
- 1 tablespoon
red Curry paste
- 1 ⅔ cups
- ⅔ cup
- 1
- 4 cups
Scallop (ready-to-cook, removed from shells, chopped)
- 3 sprigs
mint (leaves chopped)
Preparation steps
1.
Fry the onions and ginger in 2 tbsp oil. Stir in the curry paste and the stir in the coconut milk and the stock. Add the spices and simmer on a medium heat for around 10 min.
2.
Add the papaya and the scallops and season with salt, cayenne pepper and lime juice. Simmer for another 10 min on a low heat until thick. Stir in the mint leaves, season to taste and serve in bowls.
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