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Scallop and Beet Curry Verrines

Source: http://www.fourchette-et-bikini.fr/recettes/recettes-minceur/verrines-de-saint-jacques-et-betteraves-au-curry.html

Public
Course: Starter
Preparation time: 10 minutes
Cooking time: 5 minutes
Cost per serving: 2,77 €
Energy: 253 kcal / serving
Nutritional score:

Instructions

  • 1.   Cut the beets into pieces and put them in a blender with the sour cream and curry, season with salt and pepper, and blend.
  • 2.   Slice the garlic.
  • 3.   Sauté the scallops for 5 minutes in a pan over low heat with the oil, garlic, and lemon juice. Season with salt and pepper.
  • 4.   Pour the beet puree into the bottom of the verrines and top with the scallops.
  • 5.   Serve immediately.

Notes & Suggestions

  • Average nutritional values per serving
    Energy 729.94 kJ / 174.90 kCal
    Fat 9.84 g including saturated fat 0.58 g
    Carbohydrates 6.39 g including sugars 3.88 g
    Fiber 1.44 g
    Protein 14.14 g
    Sodium 128.03 mg

Ingredients for servings

  • 2 cooked beetroots
  • 15 cl of sour cream
  • 1 teaspoon of curry powder
  • 300 g of scallops
  • 2 garlic cloves
  • 1 lemon juice
  • 1 tablespoon of olive oil
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    253 kcal
    13 %
  • Fat
    15,5 g
    22 %
  • of which saturated
    8,17 g
    41 %
  • Carbohydrates
    10,49 g
    4 %
  • of which sugar
    8,31 g
    9 %
  • Protein
    16,24 g
    32 %
  • Fibers
    3,08 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.