Ingredients
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
Bean ragout
Cauliflower
Scallops
How it's done
Bean ragout
Heat the oil in a pan. Add the shallot, sauté for approx. 3 mins. Add the beans and all the other ingredients up to and including the miso, bring to the boil. Reduce the heat, simmer for approx. 5 mins. Remove the pan from the heat, add the crème fraîche, mix, plate up.
Cauliflower
Heat the oil in a non-stick frying pan. Reduce the heat, add the cauliflower in batches, stir-fry for approx. 8 mins. each, season with salt. Remove, serve on top of the ragout.
Scallops
Heat the oil in the same frying pan. Add the scallops, fry for approx. 2 mins. on each side, season with salt. Remove, spread on top of the ragout with the jalapeños and lemon zest.
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