Scallops with Crispy Romanesco Broccoli


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

Servings
For 4 people


Nutritional Information

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


Ingredients

  • Süsskartoffeln
  • 500 g sweet potatoes, cut into pieces
  • 0.5 tbsp. olive oil
  • 1 clove of garlic, 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 clove of garlic, pressed
  • 2 tbsp. marjoram, finely chopped
  • 0.5 pinches salt
  • a little pepper
  • 2 baking parchment
  • 700 g Romanesco broccoli
  • Jakobsnüsse
  • olive oil to fry
  • 1 tsp. salt
  • 12 scallops
  • 2 tbsp. olive oil with lemon

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Instructions

  • Süsskartoffeln

    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.
  • Jakobsnüsse

    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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Products used in this recipe

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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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