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Scallops on a bed of kale sautéed in butter

Evening Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 15 minutes
Cost per serving: 2,36 €
Energy: 254 kcal / serving
Nutritional score:

Instructions

  • 1.   Remove the leaves from the kale, discarding the main stem, and blanch them in boiling salted water for 10 minutes.
    Drain them and quickly rinse them under cold water to maintain their vibrant green color.
    Press the leaves to remove any excess water.
    Chop them roughly with a knife and sauté them in butter until well coated.
  • 2.   Slice your scallops thinly and quickly brown them in olive oil.
    Drizzle them with lime juice, season with salt and pepper.
  • 3.   Arrange your scallops on top of the bed of kale and serve immediately.

Notes & Suggestions

  • Average nutritional values per serving
    Energy 529.59 kJ / 127.23 kCal
    Fat 7.12 g of which saturated 0.55 g
    Carbohydrates 1.36 g of which sugars 0.14 g
    Fiber 0.04 g
    Protein 14.09 g
    Sodium 99.35 mg

Ingredients for servings

  • 1 tablespoon of olive oil
  • 1 lemon juice
  • 12 scallops
  • 200 g of kale
  • 80 g of butter
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    254 kcal
    13 %
  • Fat
    20,83 g
    30 %
  • of which saturated
    11,55 g
    58 %
  • Carbohydrates
    3,79 g
    1 %
  • of which sugar
    1,59 g
    2 %
  • Protein
    14,17 g
    28 %
  • Fibers
    2,5 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.