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Land and Sea Sauté

Enjoy your meal!

Weight Watchers Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 10 minutes
Energy: 232 kcal / serving

Instructions

  • 1.   Drain and rinse the Brussels sprouts. Peel and thinly slice the onion into rounds. Cut the chestnuts into pieces. Rinse and pat dry the scallops. Heat 2 teaspoons of oil in a non-stick skillet, sear the scallops for 1 minute over high heat (without stirring to brown them), season with salt and pepper. Stir and continue cooking for 1 minute. Remove and set aside.
  • 2.   Heat the remaining oil in the skillet, cook the onion rounds and vegetable julienne for 4 minutes over medium heat. Season with salt and pepper. Add the chestnuts and Brussels sprouts, continue cooking for 2 minutes over low heat: add a little water, if necessary. Stir in the scallops and coriander, and stir for 1 minute. Adjust the seasoning, if necessary. Pour into a dish.
  • 3.   Toast the pine nuts for just 1 minute in a non-stick skillet. Use them to decorate the preparation.

Ingredients for servings

  • 270 g of Brussels sprout
  • 1 onion
  • 250 g of chestnut
  • 400 g of scallop nuts
  • 4 teaspoon of olive oil
  • 250 g of vegetable julienne
  • 3 teaspoon of fresh coriander
  • 1 tablespoon of pine nut
  • 1 pinch of salt
  • 1 pinch of pepper

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    232 kcal
    12 %
  • Fat
    7,93 g
    11 %
  • of which saturated
    1,21 g
    6 %
  • Carbohydrates
    31,06 g
    12 %
  • of which sugar
    9,79 g
    11 %
  • Protein
    5,17 g
    10 %
  • Fibers
    9,45 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.