Scallops with mini potato towers

Scallops with mini potato towers

Total: 1 hr 5 Min. | Active: 35 Min.
Nutritional value / people: 469 kcal
, Fat: 22 g
, Carbohydrate: 41 g
, Protein: 20 g


4 people


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:

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50g butter, soft
2tbsp chives, finely chopped
¼tsp salt
a little pepper


800g waxy potatoes, cut into slices approx. 2 mm thick
½tbsp rosemary, finely chopped
½tsp salt
a little pepper
25g butter, melted


200g baby pattypan squash, cut in half
200g baby mange-touts
½tsp salt
a little pepper


12 scallops without roe (MSC) (approx. 40 g each)
clarified butter for frying
½tsp salt
a little pepper
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4 soufflé dishes (each holding approx. 175 ml), greased

How it's done


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


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.


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.


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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