Scallops with Tropical Fruit and Citrus

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Scallops with Tropical Fruit and Citrus
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Health Score:
7,9 / 10
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)
Calorie484 kcal(23 %)
Protein28.48 g(29 %)
Fat25.71 g(22 %)
Carbohydrates41.03 g(27 %)
Sugar added0 g(0 %)
Roughage4.7 g(16 %)
Vitamin A193.78 mg(24,223 %)
Vitamin D0 μg(0 %)
Vitamin E0.82 mg(7 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.13 mg(12 %)
Niacin7.38 mg(62 %)
Vitamin B₆0.34 mg(24 %)
Folate127.37 μg(42 %)
Pantothenic acid1.2 mg(20 %)
Biotin2.63 μg(6 %)
Vitamin B₁₂2.71 μg(90 %)
Vitamin C127.7 mg(134 %)
Potassium1,148.47 mg(29 %)
Calcium87.79 mg(9 %)
Magnesium131.32 mg(44 %)
Iron3.08 mg(21 %)
Iodine1.5 μg(1 %)
Zinc2.75 mg(34 %)
Saturated fatty acids21.66 g
Cholesterol46.88 mg
Author of this recipe:
How healthy are the main ingredients?
onionCoconut milkPapayamint

Ingredients

for
4
Ingredients
2
onions (finely chopped)
¾ inch
fresh Ginger root (finely chopped)
1 tablespoon
1 ⅔ cups
cup
1
ripe Papaya (peeled, pitted, flesh cut into wedges)
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.