Shrimp, Scallop and Potato Salad
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 475 cal. | (23 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5.9 μg | (30 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 22.3 μg | (37 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15 mg | (125 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,176 mg | (29 %) | ||
| Calcium | 228 mg | (23 %) | ||
| Magnesium | 185 mg | (62 %) | ||
| Iron | 9.8 mg | (65 %) | ||
| Iodine | 260 μg | (130 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 574 mg | |||
| Cholesterol | 372 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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
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.
