Seafood Lasagna
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
273
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 273 cal. | (13 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 503 mg | (13 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 157 μg | (79 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 314 mg | |||
| Cholesterol | 239 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Scallop (fresh)
- 8 shrimp (fresh)
- 200 milliliters white wine
- 2 shallots
- 100 milliliters Whipped cream
- butter
- salt
- white peppers (freshly ground)
- Nutmeg (freshly grated)
- 1 generous pinch cinnamon
- 1 tsp Lemon peel (freshly grated)
- 1 Tbsp Dill
Preparation steps
1.
Peel shallots, finely chop and fry in pan with 1 tablespoon hot butter until soft. Add white wine and heavy cream and bring to boil. Season shallots with salt, pepper, lemon zest, cinnamon and nutmeg and set aside.
2.
In a second pan, heat 2 teaspoons butter and gently sear scallops and shrimp on both sides. Season with salt and pepper.
3.
Place 2 shrimp and a scallop on 4 warmed plates.
4.
Heat sauce and blend in mixer until foamy. Pour foamed sauce over lasagna, garnish with dill and serve immediately as an appetizer.
