Photo: Anna Pelzer
Grilled Scallops and Octopus, Potato Salad and Spinach Sauce
10 ingredients
15 min + 5 min
One serving
openrecipes
Estimated Nutrition (whole recipe, rough)
590
Calories
35g
Protein
21g
Fat
72g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Scallop | 100g cooked | 111 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Octopus | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 pieces scallop
- 1/2 boiled octopus
- 1 small boiled potato
- 100 grams (about 3 1/2 ounces) fresh spinach
- Extra virgin olive oil, to taste
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- Fresh chopped chives
- 2 cherry tomatoes, cut in half
- Sprig of parsley, for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes