Sliced Scallops with Smashed Avocado

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Sliced Scallops with Smashed Avocado
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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
511
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie511 cal.(24 %)
Protein31 g(32 %)
Fat32 g(28 %)
Carbohydrates24 g(16 %)
Sugar added0 g(0 %)
Roughage8.7 g(29 %)
Vitamin A0.2 mg(25 %)
Vitamin D11.3 μg(57 %)
Vitamin E6.4 mg(53 %)
Vitamin K47.6 μg(79 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.7 mg(64 %)
Niacin11.8 mg(98 %)
Vitamin B₆0.8 mg(57 %)
Folate92 μg(31 %)
Pantothenic acid1.1 mg(18 %)
Biotin6.7 μg(15 %)
Vitamin B₁₂4.5 μg(150 %)
Vitamin C46 mg(48 %)
Potassium1,918 mg(48 %)
Calcium236 mg(24 %)
Magnesium190 mg(63 %)
Iron19.7 mg(131 %)
Iodine279 μg(140 %)
Zinc6 mg(75 %)
Saturated fatty acids6.4 g
Uric acid794 mg
Cholesterol338 mg
Complete sugar11 g

Ingredients

for
4
For the avocado puree
3 ripe Avocados (pitted)
1 onion
1 clove garlic cloves
Limes (juiced)
salt
peppers
In addition
18 Scallop (cleaned)
4 Tbsps olive oil
lemons (juiced)
6 sprigs Basil
3 small Zucchini (sliced)
Sea salt
peppers
How healthy are the main ingredients?
olive oilBasilgarlic cloveAvocadoonionLime
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.