Spicy Scallops
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 36 min.
Ready in
Calories:
79
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 79 cal. | (4 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 7.2 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 343 mg | (9 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 63 μg | (32 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 171 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 150 grams white Daikon radish
- 2 Tbsps Rice vinegar
- 1 tsp sugar
- salt
- 4 Scallop (ready to cook)
- peppers
- 1 Tbsp sesame oil
- For garnishing
- 1 small, dried chili pepper
- 1 Tbsp freshly chopped cilantro
Preparation steps
1.
Peel radish and dice finely. Combine vinegar with 100 ml (approximately 2/5 cup) of water, sugar and a pinch of salt and bring to a boil, pour over radish. Simmer for about 15 minutes and cool.
2.
Rinse scallops, pat dry and season with salt and pepper. Heat oil in a nonstick skillet and cook scallops for 2-3 minutes per side or until golden brown.
3.
Grind pepper in a mortar coarsely.
4.
Season radish to taste and and spread with little liquid on saucers. Top with scallops and garnish with chile peppers and cilantro leaves. Serve as a small appetizer.
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