Scallops are rich in vitamin B12 and potassium.
1 | fennels | 360 g | |
6 | scallops, large | 360 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1 | limes | 70 g | |
1 | egg yolks | ||
3 tbsp | butter, unsalted | 40 g | |
1/2 tbsp | olive oil | 8 mL |
If you prefer to replace the large scallops with small ones, it may be better to thread them onto flat skewers to make turning them easier.
The unused lime butter may be kept in the refrigerator up to 2 days.
per 1 serving (290 g)
Amount % Daily Value |
Calories 390 |
Fat 24 g 36 % |
Saturated
11.7 g
63 % |
Cholesterol 230 mg |
Sodium 430 mg 18 % |
Carbohydrate 10 g 3 % |
Fibre 4 g 14 % |
Sugars 1 g |
Net Carbs 6 g |
Protein 36 g |
Vitamin A 23 % |
Vitamin C 32 % |
Calcium 21 % |
Iron 39 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Vegetables | 1 |
Meat and Alternatives | 4 ½ |
Fats | 3 ½ |
Excellent. The fennel is "al dente", the sauce is yummy and the scallops delicious.