Yellow Curry Scallops
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
240
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 240 cal. | (11 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 7.6 μg | (38 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 9.5 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 702 mg | (18 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 11.8 mg | (79 %) | ||
| Iodine | 183 μg | (92 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 538 mg | |||
| Cholesterol | 257 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 Scallop (flesh removed from the shells and shells washed thoroughly)
- 2 Tbsps butter
- 1.333 cups fresh Pineapple (diced)
- 2 tsps Curry powder
- 2 Tbsps white wine
- ⅞ cup fish stock
- 1 Tbsp Chives
How healthy are the main ingredients?
ChivesPreparation steps
1.
Heat the oven to its lowest setting.
2.
Fry the scallop flesh in 1 tbsp hot butter until golden brown. Then place on a baking tray and roast for approx. 10 minutes.
3.
Whilst the scallops are in the oven, fry the pineapple in the pan. Add the curry powder and quench with the white wine and the fish stock. Simmer on a low heat for approx. 5 minutes. Season with salt and ground black pepper, remove from the heat and stir in 1 tbsp cold butter to bind the sauce.
4.
Pour the sauce in the scallop shells and add the scallop flesh. Serve garnished with chives.
