| Ingredient | Qty, g | ||
|---|---|---|---|
| Sea scallops | |||
| Butter | |||
| Olive oil | |||
| Fresh thyme (thymus) | |||
| Cooking salt | to taste | ||
| Black pepper | to taste | ||
| Product release: | 393 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 10 | ||
| 3 | ||
| 2 | ||
| 5 | ||
20 | ||
|---|---|---|
| Proteins | 15.9 |
| Digestible proteins | 15.6 |
| Fats | 19.7 |
| Net carbohydrates | 4.2 |
| Calories | 254 kcal |
| Indexes | |
| Glycemic index | 0 |
| Glycemic load | 0 |
| Insulin index, II | 19.8 |
| Disease inflammatory index, DII | -0.18 |
| Antioxidant, ORAC | 294 |
| Weight loss | Detention | Set |
|---|---|---|
| 26% | 19% | 16% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (3) | |
| |
| Nutrient | % of RDA |
|---|---|
| Phosphorus | 37373752?13 |
| Selenium | 18181633102 |
| Sodium | 13131325?6 |
| Zinc | 1115112422 |
| Acetylcholine | 912112052 |
| Iron | 6224?1 |
| Magnesium | 57617?3 |
| Potassium | 5667?3 |
| Nutrient | % of RDA |
|---|---|
| Palmitic acid (Saturated) | 54545482?107 |
| Stearic acid (Saturated) | 42525269?104 |
| Arachidonic acid (AA, Omega-6) | 8241649?5 |
| Oleic acid (Omega-9) | 79813?10 |
| Allowed on diets | |
|---|---|
| Keto | |
| Mediterranean | |
Pat the scallops (300 g) dry with a paper towel to remove excess moisture. Then make a few crosswise cuts on the surface of the scallops; this will help them cook better.
Heat a pan over high heat and add olive oil (10 ml).
When the oil is hot, place the scallops in the pan and sear them for one minute on each side until golden brown.
Once the scallops are ready, remove the pan from the heat and add butter (80 g) along with thyme sprigs (2 sprigs). Season with salt and pepper to taste, then gently toss to combine.
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