Shellfish with Spiced Alliums

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Shellfish with Spiced Alliums
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
514
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie514 kcal(24 %)
Protein48.34 g(49 %)
Fat27.57 g(24 %)
Carbohydrates20.5 g(14 %)
Sugar added0 g(0 %)
Roughage1.58 g(5 %)
Vitamin A321.02 mg(40,128 %)
Vitamin D0.36 μg(2 %)
Vitamin E1.36 mg(11 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.12 mg(11 %)
Niacin9.61 mg(80 %)
Vitamin B₆0.37 mg(26 %)
Folate75.94 μg(25 %)
Pantothenic acid1.04 mg(17 %)
Biotin0.94 μg(2 %)
Vitamin B₁₂4.95 μg(165 %)
Vitamin C9.23 mg(10 %)
Potassium830.43 mg(21 %)
Calcium76.65 mg(8 %)
Magnesium100.93 mg(34 %)
Iron2.51 mg(17 %)
Iodine3.37 μg(2 %)
Zinc3.69 mg(46 %)
Saturated fatty acids16.47 g
Cholesterol164.21 mg

Ingredients

for
4
Ingredients
¼ cup unsalted butter
2 Leeks (cleaned and sliced)
2 teaspoons Curry powder
cup double cream
½ lemon (juiced)
For the scallops
cup unsalted butter
16 Scallop (cleaned and trimmed)
How healthy are the main ingredients?
Leeklemon

Preparation steps

1.
Heat the butter in a pan and when foaming, add the leeks. Cook very gently until the leeks are soft and sweet – do not allow to colour.
2.
Add the curry powder and cook for 2 minutes to release the flavour. Stir in the cream and mix well. Squeeze in the lemon juice a little at a time, tasting as you go and season. Set aside.
3.
Heat 30g butter in a heavy-based frying pan and sauté the scallops in batches over a high heat for 2 minutes each side until golden. Spoon the curried leeks onto individual plates and top with the scallops. Sprinkle a little salt on the scallops just before serving.