Shellfish with Alliums

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Shellfish with Alliums
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
372
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie372 kcal(18 %)
Protein35.91 g(37 %)
Fat18.84 g(16 %)
Carbohydrates16.26 g(11 %)
Sugar added0 g(0 %)
Roughage1.05 g(4 %)
Vitamin A226.04 mg(28,255 %)
Vitamin D0 μg(0 %)
Vitamin E0.9 mg(8 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.06 mg(5 %)
Niacin7.05 mg(59 %)
Vitamin B₆0.29 mg(21 %)
Folate63.14 μg(21 %)
Pantothenic acid0.71 mg(12 %)
Biotin0.62 μg(1 %)
Vitamin B₁₂3.69 μg(123 %)
Vitamin C9.09 mg(10 %)
Potassium619.32 mg(15 %)
Calcium50.88 mg(5 %)
Magnesium75.82 mg(25 %)
Iron1.97 mg(13 %)
Zinc2.71 mg(34 %)
Saturated fatty acids11.14 g
Cholesterol115.53 mg
Author of this recipe:

Ingredients

for
4
For the leeks
¼ cup
2
Leeks (thinly sliced)
For the scallops
cup
12
Scallop (shelled, cleaned and corals removed)
½
lemon (juiced)

Preparation steps

1.
For the leeks: heat the butter in a pan and when foaming add the leeks. Cook very gently for at least 10 minutes until soft and sweet.
2.
For the scallops: heat the butter in a separate pan and when foaming add the scallops. Cook for 90 seconds on one side and when golden, turn over and cook the other side. Remove from the heat and rest briefly.
3.
Season the leeks and spoon onto plates. Top with the scallops, squeeze over a little lemon juice, then season and serve.