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


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

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

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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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