Seared Scallops
Already the medieval pilgrims fortified themselves with the flesh of the shells named after St. James. This was certainly successful, as the noble sea animals are full of valuable proteins and the trace element iodine, which is so important for the thyroid gland function.
Ask the fishmonger to wrap the shells of the released scallops. They make a useful and attractive table decoration, for example as a container for spices or butter.
(Percentage of daily recommendation)
| Calorie | 140 cal. | (7 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.8 μg | (2 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 276 mg | (7 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 52 mg |
Ingredients
- Ingredients
- 8 Scallop (rinsed, side muscled removed)
- salt
- peppers
- 8 scallions
- 1 small lemon
- 2 Tbsps Pickled ginger
- 2 Tbsps Canola oil
- 1 Tbsp Cultured butter
- ½ tsp Turmeric
- 4 Tbsps Vegetable broth
Preparation steps
Rinse scallops and pat dry, cut in half horizontally and season with salt and pepper.
Rinse scallions, shake dry and cut diagonally into pieces.
Cut the lemon in half and squeeze juice over the scallops. Drain the pickled ginger in a tea strainer and cut the ginger into strips. Set the ginger aside for garnish.
Heat a wok (or large pan) and add 1 tablespoon of oil and the butter. Cook scallops for 1-2 minutes. Remove and set aside on a plate.
Heat the remaining oil in wok and cook scallions until tender, stirring constantly.
Add the turmeric, lemon juice and 3 tablespoons of vegetable broth to the wok. Bring to a boil, then add the scallops and simmer for about 1 minute. Season with salt and pepper. Garnish with the ginger and serve.