Scallops with broccoli couscous

Scallops with broccoli couscous

Total: 15 min. | Active: 15 min.
Nutritional value / people: 175 kcal
, Fat: 9 g
, Carbohydrate: 8 g
, Protein: 12 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@bettybossi.ch

Broccoli couscous

1 broccoli (approx. 300 g), cut into florets
½ tsp salt

Beurre Blanc

1 dl fish stock
3 tbsp white wine
1 shallot, finely chopped
1 vanilla pod, cut open lengthwise, scrape out and set aside the seeds
½ tsp Maizena cornflour
3 saffron threads
30 g butter, cut into pieces, cold
1 tbsp full cream

Scallops

oil for frying
8 scallops
½ tsp salt
a little pepper
½ tbsp chervil, torn into pieces
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How it's done

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Broccoli couscous

In a food processor, finely chop the broccoli. Place on a baking tray lined with baking paper.

Bake for approx. 7 mins. in the centre of an oven preheated to 220°C. Leave to cool on the baking tray then season with salt.

Beurre Blanc

Bring the stock and white wine to the boil along with the shallot and vanilla pod, reduce the liquid to approx. 75 ml, strain and return to the pan. Mix in the cornflour, stirring with a whisk. Simmer for approx. 2 mins. Remove the pan from the hob and reduce the heat. Add the saffron and reserved vanilla seeds. Add the butter gradually while stirring with a whisk. Return the pan to the hob a few times to barely warm the sauce; it must not boil. Add the cream and heat gently.

Scallops

Heat the oil in a non-stick frying pan. Fry the scallops for approx. 1 min. on each side, season. Serve with the broccoli couscous, topped with a scattering of chervil.

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