for 4 person

Soup

1 tbsp	butter
1	onion, finely chopped
200 g	mealy potatoes, peeled, cut into approx. 2 cm pieces
4 dl	chicken bouillon
100 g	flaked almonds, roasted, 1 tbsp set aside
2	anchovy fillets, drained, roughly chopped
	salt and pepper to taste
100 g	crème fraîche
2 tbsp	lemon juice

Scallops

1 tbsp	olive oil
12	scallops without roe (MSC)
¼ tsp	salt

To serve

10 g	Micro Greens

How it's done

Soup

Heat the butter in a pan. Add the onion, sauté for approx. 2 mins. Add the potatoes and cook for approx. 2 mins. Pour in the stock, bring to the boil. Add the almonds and maple syrup, cover and simmer gently for approx. 15 mins. Blend the soup, season. Stir in the crème fraîche and lemon juice.

Scallops

Heat the oil in a non-stick frying pan. Salt the scallops, add and fry for approx. 2 mins. on each side.

To serve

Froth up the hot soup again just before serving with the scallops. Plate up with the scallops. Arrange the microgreens and reserved almonds on top.

Show complete recipe