Seafood and Pork Bites
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
1099
calories
Calories
Healthy, because
Even smarter
Nutritional values
This meal provides carbs from the potatoes, protein from the meats, and nutrients from the vegetables, making it very satisfying.
For a lower calorie meal, choose to leave out the hollandaise sauce. It will still taste incredible!
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,099 cal. | (52 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 91 g | (78 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 9.6 μg | (48 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 34.3 μg | (57 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,305 mg | (33 %) | ||
| Calcium | 340 mg | (34 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 15.1 mg | (101 %) | ||
| Iodine | 196 μg | (98 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 51.1 g | |||
| Uric acid | 597 mg | |||
| Cholesterol | 676 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3.333 cups floury potatoes (roughly chopped)
- ⅝ cup warm milk
- ¾ cup Gouda (grated)
- Nutmeg
- 12 Scallop (shelled, ready-to-cook)
- 2 Tbsps butter
- 1 cup Chorizo (skin removed, thinly sliced)
- ½ bunch Arugula
- For the Hollandaise sauce
- 1 ⅛ cups butter
- 3 egg yolks
- 0.333 cup dry white wine
- ½ unwaxed lemon (juiced)
Preparation steps
1.
Cook the potatoes in boiling, salted water for around 25 min.
2.
Preheat the grill and line a baking tray with grease-proof paper.
3.
Drain the potatoes and leave to cool slightly. Add the milk and mash well. Stir in the cheese and season with salt and nutmeg.
4.
Place 12 small dollops of mashed potato onto the prepared baking tray and grill until golden.
5.
To make the Hollandaise sauce, melt the butter in a pot on a medium temperature and then remove from the heat.
6.
Beat the egg yolks, wine, a pinch of salt and some lemon juice in a bain-marie. Remove from the heat and stir in the butter starting drop-by-drop and then adding it in a thin stream until the sauce is thick, smooth and shiny. Season to taste with salt and lemon juice.
7.
Fry the scallops in hot butter until golden brown. Season with salt and ground black pepper and remove from the pan.
8.
Arrange the baked mashed potatoes on plates and top with 1 or 2 slices of chorizo and some rocket. Place a scallop on top and drizzle with some Hollandaise sauce. Serve immediately.
