Scallops with crispy Romanesco broccoli

Scallops with crispy Romanesco broccoli

Total: 1 hr 10 Min. | Active: 45 Min.
Nutritional value / people: 414 kcal
, Fat: 19 g
, Carbohydrate: 42 g
, Protein: 15 g


4 people


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Sweet potatoes

½tbsp olive oil
1 garlic clove, pressed
500g sweet potatoes, cut into chunks
250g mealy potatoes, cut into chunks
1 ½dl vegetable bouillon
½tbsp butter
to taste salt

Romanesco broccoli

35g crackers with thyme and sea salt, finely crushed
2tbsp marjoram, finely chopped
1 garlic clove, pressed
2tbsp olive oil
2pinches salt
a little pepper
2 baking paper
700g Romanesco broccoli
½ salt


olive oil for frying
12 scallops
1tsp salt
2tbsp Fine Food Olivenöl Zitrone
Purchase ingredients now

How it's done

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.


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

Good to know
Serve: Transfer the crispy Romanesco broccoli and the scallops to the platter. Drizzle the scallops with lemon oil. Serve with the sweet potato mash.
Tip: Scallops are available in larger Coop stores.

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