Scallops with Crispy Romanesco Broccoli

Total time: 1hr 10m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 414 Kcal, 15g Protein, 42g Carbohydrates, 19g Fat


  • Sweet Potatoes
  • 500 g sweet potatoes, cut into pieces
  • 0.5 tbsp. olive oil
  • 1 garlic cloves, pressed
  • 250 g mealy potatoes, cut into pieces
  • 0.5 tbsp. butter
  • 1.5 dl vegetable bouillon
  • to taste salt
  • Romanesco
  • 2 tbsp. olive oil
  • 35 g crackers with thyme and sea salt, finely crushed
  • 1 garlic cloves, pressed
  • 2 tbsp. marjoram, finely chopped
  • 0.5 pinches salt
  • a little pepper
  • 2 baking parchment
  • 700 g Romanesco broccoli
  • Scallops
  • olive oil to fry
  • 1 tsp. salt
  • 12 scallops
  • 2 tbsp. olive oil with lemon

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  • Sweet Potatoes

    Heat the oil and sauté the broccoli and potatoes. Add stock and bring to the boil. Reduce the heat, cover and simmer for approx. 20 mins. until soft. Roughly mash the potatoes with a fork or a potato masher. Stir in the butter, season the puree with salt.
  • Romanesco

    To make the crumble, combine the crackers with the remaining ingredients and a little pepper, set aside. Place the Romanesco broccoli on an oven tray lined with baking paper, season with salt, and cover with the 2nd sheet of baking paper. Bake for approx. 15 mins. in the centre of an oven preheated to 200°C. Remove the baking paper, scatter the crumble over the broccoli and finish cooking for approx. 10 mins.
  • Scallops

    Heat the oil in a non-stick frying pan. Fry the scallops in batches for approx. 2 mins. on each side, season with salt.
  • Tipp:

    Süsskartoffeln sind in grösseren Coop-Verkaufsstellen erhältlich.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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