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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 (330 g)
Amount % Daily Value |
Calories 400 |
Fat 24 g 37 % |
Saturated
11.7 g
63 % |
Cholesterol 230 mg |
Sodium 450 mg 19 % |
Carbohydrate 12 g 4 % |
Fibre 5 g 19 % |
Sugars 1 g |
Net Carbs 7 g |
Protein 36 g |
Vitamin A 23 % |
Vitamin C 40 % |
Calcium 23 % |
Iron 41 % |
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.
Excellent. The fennel is "al dente", the sauce is yummy and the scallops delicious.