Sesame Scallops with Spinach Salad
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 24 min.
Ready in
Calories:
336
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 336 cal. | (16 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 5 μg | (25 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 152.7 μg | (255 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 566 mg | (14 %) | ||
| Calcium | 174 mg | (17 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 9.6 mg | (64 %) | ||
| Iodine | 125 μg | (63 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 359 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 Scallop
- 3 Tbsps sesame oil
- salt
- peppers
- 150 grams baby Spinach
- 1 Lime
- 6 Tbsps olive oil
- 1 tsp honey
- 2 Tbsps Sesame seeds
- Sea salt
Preparation steps
1.
Rinse the scallops and pat dry with paper towels. Briefly marinate the scallops in sesame oil, turning once, and season with some salt and pepper.
2.
Trim the spinach, rinse and gently shake dry. For dressing, squeeze the lime and mix 3 tablespoons of juice with 4 tablespoons olive oil and honey, then season with salt and pepper.
3.
Remove the scallops from the marinade and roll in sesame seeds. Heat the remaining olive oil in a nonstick skillet. Cook the scallops not too hot on each side until golden brown, 1-2 minutes. The middle of the scallops should still have a tender core. Season with sea salt. Serve the spinach salad on plates with the dressing and scallops.
