Vegetable Bacon Salad with Scallops

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Vegetable Bacon Salad with Scallops
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
238
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie238 cal.(11 %)
Protein25 g(26 %)
Fat9 g(8 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage5.6 g(19 %)
Vitamin A0.7 mg(88 %)
Vitamin D7.5 μg(38 %)
Vitamin E7.8 mg(65 %)
Vitamin K11.3 μg(19 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.6 mg(55 %)
Niacin9.2 mg(77 %)
Vitamin B₆0.6 mg(43 %)
Folate131 μg(44 %)
Pantothenic acid1.1 mg(18 %)
Biotin5.8 μg(13 %)
Vitamin B₁₂3.3 μg(110 %)
Vitamin C161 mg(169 %)
Potassium1,285 mg(32 %)
Calcium229 mg(23 %)
Magnesium171 mg(57 %)
Iron14.3 mg(95 %)
Iodine182 μg(91 %)
Zinc3.9 mg(49 %)
Saturated fatty acids1.6 g
Uric acid586 mg
Cholesterol239 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
350 grams Swiss chard
2 red Bell pepper
1 Fennel
80 grams Smoked bacon (streaky)
2 Tbsps vegetable oil
½ lemon (juice)
salt
freshly ground peppers
12 Scallop (ready to cook with Corail)
How healthy are the main ingredients?
Fennellemonsalt

Preparation steps

1.

Rinse the chard, trim and cut leaves and stalks into thin strips. Rinse bell peppers, cut in half, remove seeds and ribs and cut into strips. Rinse fennel, brush, put aside green for garnish and cut remainder into fine columns. Cut bacon into thin strips and sauté for about 2 minutes in a hot pan in 1 tablespoon oil. Add chard stems, bell peppers and fennel and stir-fry together for 1-2 minutes. Remove from heat, add chard leaves and lemon juice, mix, season with salt and pepper and let cool until lukewarm.

2.

Rinse scallops, pat dry and season with salt and pepper. In a nonstick pan fry over low heat in remaining oil for 3-4 minutes.

3.

Fill cleaned shells with salad, place scallops on top and serve garnished with fennel leaves.

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