Toasted Baguette with Vanilla and Scallops
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 15 min.
Ready in
Calories:
144
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 144 cal. | (7 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.8 μg | (2 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 235 mg | (6 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 62 μg | (31 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 167 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 1 smaller Radicchio
- 2 fresh garlic cloves
- 50 grams butter
- 1 Baguette 350 grams (approximately 12 ounces)
- 12 Scallop (with the muscle)
- 1 Vanilla bean (mark)
- Sea salt
Preparation steps
1.
Rinse the radicchio, shake dry and cut into strips. Peel the garlic and push through a press into a hot pan. Add 30 grams of butter (approximately 1 ounce) and allow to foam. Cut the baguette into 12 slices and let brown in the garlic butter on both sides until golden.
2.
Rinse the scallops and pat dry. In a different pan, heat the remaining butter with the vanilla. Add the scallops and cook 2 minutes on each side over medium heat until golden brown. Season with sea salt.
3.
Place the baguette slices on a plate, arrange the raddicchio and scallops around them and serve.
