Seared Scallops with Cucumber Salsa
(2 votes)
(2 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
278
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 278 cal. | (13 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 10 μg | (50 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 17.2 μg | (29 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 866 mg | (22 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 15.4 mg | (103 %) | ||
| Iodine | 242 μg | (121 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 672 mg | |||
| Cholesterol | 308 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Blanch the tomatoes in boiling water, then remove. Peel, quarter, and finely dice the tomatoes. Rinse the cucumber and halve lengthwise. Scrape out the seeds with a spoon and finely dice. Peel and finely dice the shallot and garlic, then mix with the tomato and cucumber. Mix in the parsley, lemon juice, and 2 tablespoons of oil. Season to taste with salt, pepper, and 1 pinch of sugar.
2.
Rinse the scallops and pat dry. Heat the oil in a pan, and sear on both sides. Reduce the heat and melt the butter. Coat the scallops in the melted butter, and season to taste with salt and pepper. Transfer the scallops to plates, top with the salsa, and serve.
