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

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

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

Scallops

olive oil for frying
12 scallops
1tsp salt
2tbsp Fine Food Olivenöl Zitrone
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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.

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.

Good to know
Tip: Scallops are available in larger Coop stores.
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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