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Scallops with crispy Romanesco broccoli
45 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 414
  • Fat about 19g
  • Carbohydrates about 42g
  • Protein about 15g
This is needed
This is needed for 4 people
Sweet potatoes
  • 0.5 tbsp olive oil
  • 500 g sweet potato, cut into chunks
  • 0.5 tbsp butter
  • 1.5 dl vegetable bouillon
  • 1 garlic clove, pressed
  • to taste salt
  • 250 g mealy potatoes, cut into chunks
Romanesco broccoli
  • 35 g crackers with thyme and sea salt, finely crushed
  • 2 tbsp marjoram, finely chopped
  • 1 garlic clove, pressed
  • 2 tbsp olive oil
  • 2 pinches salt
  • a little pepper
  • 700 g Romanesco broccoli
  • 2 baking paper
  • 0.5 salt
Scallops
  • 12 scallops
  • olive oil for frying
  • 1 tsp salt
  • 2 tbsp Fine Food Olivenöl Zitrone
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And that's how it's done
And that's how it's done
Sweet potatoes
Heat the oil and sauté the garlic and potatoes. Add the stock and bring to the boil. Reduce the heat, cover and simmer gently for approx. 20 mins. Roughly mash the potatoes with a fork or a potato masher. Stir in the butter, season the mash with salt.
Romanesco broccoli
To make the crumble, combine the crackers with all the ingredients up to and including pepper, set aside. Place the Romanesco broccoli on an oven tray lined with baking paper, season with salt, and cover with the 2nd sheet of baking paper. Bake for approx. 15 mins. in the centre of an oven preheated to 200°C. Remove the baking paper, scatter the crumble over the broccoli and finish cooking for approx. 10 mins.
Scallops
Heat the oil in a non-stick frying pan. Fry the scallops in batches for approx. 2 mins. on each side, season with salt.