Scallops with mini potato towers


Total time: 1hr 05m
Preparation Time: 35m

Servings
For 4 people


Nutritional Information

Contains 469 Kcal, 20g Protein, 41g Carbohydrates, 22g Fat


Ingredients

  • Butter
  • 50 g butter, soft
  • 0.25 tsp salt
  • 2 tbsp chives, finely chopped
  • a little pepper
  • Potatoes
  • 0.5 tbsp rosemary, finely chopped
  • 25 g butter, melted
  • a little pepper
  • 800 g waxy potatoes, cut into slices approx. 2 mm thick
  • 0.5 tsp salt
  • Vegetables
  • 200 g baby pattypan squash, cut in half
  • 200 g baby mange-touts
  • 0.5 tsp salt
  • a little pepper
  • Mussels
  • clarified butter for frying
  • 12 scallops without roe (MSC) (approx. 40 g each)
  • 0.5 tsp salt
  • a little pepper
  • Utensils
  • 4 soufflé dishes (each holding approx. 175 ml), greased

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Instructions

  • Butter

    Mix the butter with the chives, season. Set aside 1/2 tbsp, cover and refrigerate the rest.
  • Potatoes

    Place the potato slices, rosemary, salt and pepper in a bowl and mix thoroughly. Layer in a rosette shape in the prepared dishes, brushing each layer with a little butter. Bake for approx. 30 mins. in the centre of an oven preheated to 220°C.
  • Vegetables

    Heat 1/2 tbsp of the reserved chive butter, sauté the vegetables for approx. 2 mins., cover and cook for a further 10 mins., season.
  • Mussels

    Pat the mussels dry. Heat the butter in a non-stick frying pan. Fry the mussels over a medium heat for approx. 2 mins. on each side, season.
  • To serve

    Using a knife, separate the potatoes from the sides of the dishes, use a spoon to lift them out of the dishes and plate up with the vegetables. Serve the scallops alongside and top with the chive butter.

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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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