Shellfish with Clementines

0
Average: 0 (0 votes)
(0 votes)
Shellfish with Clementines
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
226
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie226 kcal(11 %)
Protein24.3 g(25 %)
Fat7.44 g(6 %)
Carbohydrates17.18 g(11 %)
Sugar added0 g(0 %)
Roughage2.22 g(7 %)
Vitamin A233.42 mg(29,178 %)
Vitamin D0 μg(0 %)
Vitamin E0.24 mg(2 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.06 mg(5 %)
Niacin4.9 mg(41 %)
Vitamin B₆0.18 mg(13 %)
Folate53.54 μg(18 %)
Pantothenic acid0.61 mg(10 %)
Biotin0.65 μg(1 %)
Vitamin B₁₂2.44 μg(81 %)
Vitamin C45.62 mg(48 %)
Potassium508.22 mg(13 %)
Calcium49.78 mg(5 %)
Magnesium52.93 mg(18 %)
Iron0.86 mg(6 %)
Zinc1.82 mg(23 %)
Saturated fatty acids2.51 g
Cholesterol54.13 mg

Ingredients

for
4
Ingredients
2 small Oranges (skin and pith removed)
1 tablespoon butter
1 tablespoon olive oil
8 Scallop (shelled)
1 Clementine (cut into wedges)
1 handful Baby spinach
Dill (to garnish)
½ small carrot (peeled and very finely diced)
How healthy are the main ingredients?
olive oilOrangeClementineDillcarrot

Preparation steps

1.
Segment the oranges into a bowl, then squeeze the orange membrane to extract as much juice as possible. Cover and chill.
2.
Heat the butter and olive oil together in a large frying pan set over a moderate heat until the butter stops foaming. Season the scallops and pan fry for 1 minute on each side. Remove from the heat and arrange them spaced apart evenly in a serving bowl.
3.
Arrange the orange segments and clementine wedges in and amongst the scallops. Do the same with the spinach and the dill sprigs. Sprinkle over the carrot and serve immediately.
Tags