Seafood Appetizers with Balsamic Sauce
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
530
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 530 cal. | (25 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 12 μg | (60 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.6 mg | (155 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 25.3 μg | (56 %) | ||
| Vitamin B₁₂ | 14.6 μg | (487 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 1,374 mg | (34 %) | ||
| Calcium | 208 mg | (21 %) | ||
| Magnesium | 179 mg | (60 %) | ||
| Iron | 17.2 mg | (115 %) | ||
| Iodine | 281 μg | (141 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 981 mg | |||
| Cholesterol | 850 mg | |||
| Complete sugar | 27 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 milliliters red Grape juice
- 125 milliliters balsamic vinegar
- 16 Scallop (ready to cook)
- 16 small Calamari
- 4 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
1.
Place the grape juice in a saucepan and bring to a boil. Simmer uncovered until the juice is reduced to half, about 20 minutes. Then pour in the balsamic vinegar and simmer until reduced by 1/3, another 30 minutes. Allow to cool.
2.
Rinse the scallops and calamari and pat dry. Pour the oil in a hot frying pan and fry the scallops over medium heat, so they are translucent in the center and golden brown on outside, 2-3 minutes. Fry calamari for 1-2 minutes. Season with salt and pepper and arrange 4 scallops and 4 calamari on each plate. Drizzle with balsamic sauce and serve.
