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 potato, cut into chunks
  • 0.5 tbsp olive oil
  • 1 garlic clove, pressed
  • 250 g mealy potatoes, cut into chunks
  • 0.5 tbsp butter
  • 1.5 dl vegetable bouillon
  • to taste salt
  • Romanesco broccoli
  • 2 tbsp olive oil
  • 35 g crackers with thyme and sea salt, finely crushed
  • 1 garlic clove, pressed
  • 2 tbsp marjoram, finely chopped
  • 0.5 pinches salt
  • a little pepper
  • 2 baking paper
  • 700 g Romanesco broccoli
  • Scallops
  • olive oil for frying
  • 1 tsp salt
  • 12 scallops
  • 2 tbsp olive oil with lemon

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  • Sweet potatoes

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

    To make the crumble, combine the crackers with all the ingredients up to and including 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.
  • Serve:

    Transfer the crispy Romanesco broccoli and the scallops to the platter. Drizzle the scallops with lemon oil. Serve with the sweet potato mash.

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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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