Shellfish with Alliums

Name: Shellfish with Alliums
Total time: 20 min
Yield: 4
Ingredients: 0.25 cup butter; 2 Leeks (thinly sliced); 0.125 cup butter; 12 Scallop (shelled, cleaned and corals removed); 0.5 lemon (juiced)

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

Calories:

372

calories

Calories

How many calories can I eat?

Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	372 kcal	(18 %)
Protein	35.91 g	(37 %)
Fat	18.84 g	(16 %)
Carbohydrates	16.26 g	(11 %)
Sugar added	0 g	(0 %)
Roughage	1.05 g	(4 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	226.04 mg	(28,255 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0.9 mg	(8 %)
Vitamin B₁	0.05 mg	(5 %)
Vitamin B₂	0.06 mg	(5 %)
Niacin	7.05 mg	(59 %)
Vitamin B₆	0.29 mg	(21 %)
Folate	63.14 μg	(21 %)
Pantothenic acid	0.71 mg	(12 %)
Biotin	0.62 μg	(1 %)
Vitamin B₁₂	3.69 μg	(123 %)
Vitamin C	9.09 mg	(10 %)
Potassium	619.32 mg	(15 %)
Calcium	50.88 mg	(5 %)
Magnesium	75.82 mg	(25 %)
Iron	1.97 mg	(13 %)
Zinc	2.71 mg	(34 %)
Saturated fatty acids	11.14 g
Cholesterol	115.53 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

Ingredients

for

servings

For the leeks: ¼ cup
butter; 2
Leeks (thinly sliced)

For the scallops: ⅛ cup
butter; 12
Scallop (shelled, cleaned and corals removed); ½
lemon (juiced)

print shopping list

Preparation steps

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.

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.

Season the leeks and spoon onto plates. Top with the scallops, squeeze over a little lemon juice, then season and serve.