for 4 person

Butter

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

Potatoes

800 g	waxy potatoes *-*
½ tbsp	rosemary, finely chopped
½ tsp	salt
a little	pepper
25 g	butter, melted

Vegetables

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

Mussels

12	scallops without roe (MSC) (approx. 40 g each)
	clarified butter, for frying
½ tsp	salt
a little	pepper

How it's done

Butter

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

Potatoes

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.

Vegetables

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.

Mussels

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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