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Scallops with mini potato towers
35 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 469
  • Fat about 22g
  • Carbohydrates about 41g
  • Protein about 20g
This is needed
This is needed for 4 people
Butter
  • 2 tbsp chives, finely chopped
  • 50 g butter, soft
  • a little pepper
  • 0.25 tsp salt
Potatoes
  • 800 g waxy potatoes *-*
  • 0.5 tsp salt
  • 0.5 tbsp rosemary, finely chopped
  • a little pepper
  • 25 g butter, melted
Vegetables
  • a little pepper
  • 0.5 tsp salt
  • 200 g baby pattypan squash, cut in half
  • 200 g baby mange-touts
Mussels
  • clarified butter, for frying
  • 12 scallops without roe (MSC) (approx. 40 g each)
  • a little pepper
  • 0.5 tsp salt
Tools
  • 4 soufflé dishes (each holding approx. 175 ml), greased
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And that's how it's done
And that's 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.