Shrimp, Scallop and Potato Salad

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Shrimp, Scallop and Potato Salad
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Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 50 min.
Ready in
Calories:
475
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie475 cal.(23 %)
Protein42 g(43 %)
Fat21 g(18 %)
Carbohydrates29 g(19 %)
Sugar added1 g(4 %)
Roughage1.7 g(6 %)
Vitamin A0.1 mg(13 %)
Vitamin D5.9 μg(30 %)
Vitamin E8.2 mg(68 %)
Vitamin K22.3 μg(37 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin15 mg(125 %)
Vitamin B₆0.5 mg(36 %)
Folate58 μg(19 %)
Pantothenic acid1.1 mg(18 %)
Biotin3.1 μg(7 %)
Vitamin B₁₂4.6 μg(153 %)
Vitamin C35 mg(37 %)
Potassium1,176 mg(29 %)
Calcium228 mg(23 %)
Magnesium185 mg(62 %)
Iron9.8 mg(65 %)
Iodine260 μg(130 %)
Zinc5.9 mg(74 %)
Saturated fatty acids6.9 g
Uric acid574 mg
Cholesterol372 mg
Complete sugar3 g

Ingredients

for
2
Ingredients
4 Scallop (with shell)
6 shrimp (ready to cook)
2 Tbsps lemon juice
salt
freshly ground peppers
1 Tbsp clarified butter
½ tsp Mustard
3 tsps White vinegar
2 Tbsps olive oil
1 pinch sugar
250 grams cooked potatoes
1 Tbsp chopped parsley
How healthy are the main ingredients?
potatoolive oilparsleyMustardsugarsalt

Preparation steps

1.

Rinse scallops under running water, drive a short knife on the shell along the edge and cut scallop from the shell. Remove top shell, loosen meat from shell with the knife. Free white flesh and orange-red roe (Corail) from the gray edges. Rinse meat thoroughly several times. 

2.

Mix scallops and shrimp in a bowl, sprinkle with lemon juice and season lightly with salt and pepper.

3.

Cut potatoes into slices.

4.

Mix mustard, vinegar, sugar and oil in a bowl and season with salt and pepper.

5.

Heat clarified butter in a pan and fry scallops and shrimp for 1-2 minutes on each side.

6.

Mix potatoes and chopped parsley in a bowl with the vinaigrette, arrange potato mixture in bowls, cover with scallops and shrimp and serve.

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