Sliced Scallops with Smashed Avocado
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
511
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 511 cal. | (24 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 11.3 μg | (57 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 47.6 μg | (79 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,918 mg | (48 %) | ||
| Calcium | 236 mg | (24 %) | ||
| Magnesium | 190 mg | (63 %) | ||
| Iron | 19.7 mg | (131 %) | ||
| Iodine | 279 μg | (140 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 794 mg | |||
| Cholesterol | 338 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Product recommendation
... add a pinch dried chilli flakes to the scallop dressing.
... Add a few cooked peeled prawns to the dressing at the end and spoon over.
Preparation steps
1.
Dice the avocado and place in a food processor with the lime juice.
2.
Peel and chop the onion and garlic and add to the avocados. Season and whiz to a smooth puree.
3.
Spoon into a bowl and cover with clingfilm then refrigerate.
4.
Clean and pat dry the scallops. Slice horizontally into fine slices and place on a plate in a single layer.
5.
Finely chop the basil then place in a bowl with the oil and lemon.
6.
Use most of this to dress the scallops. Season, cover with clingfilm and refrigerate the scallops for 30 minutes.
7.
Spoon the avocado puree onto plates. Alternate the scallops with courgette, then drizzle over the remaining vinaigrette.
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