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Scallops with lime butter
45 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 419
  • Fat about 29g
  • Carbohydrates about 19g
  • Protein about 18g
This is needed
This is needed for 4 people
Lime butter
  • 1 lime, rinsed with hot water, dabbed dry; use grated zest and 1 tsp of juice
  • 75 g butter, soft
  • 2 pinches sea salt
Celeriac puree
  • 300 g mealy potatoes, diced
  • 500 g celeriac, diced
  • 1 dl cream
  • 1 tsp salt
  • a little pepper
Scallops
  • 0.5 tbsp butter
  • a little pepper
  • 12 scallops
  • 0.5 tsp salt
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And that's how it's done
And that's how it's done
Lime butter
Using the whisk on a hand mixer, beat the butter, lime zest, lime juice and salt until light and creamy, shape into a rectangle on a board lined with cling film, cover and chill for approx. 1 hr.
Celeriac puree
Place a steamer basket in a wide pan, fill with water to just below the bottom of the basket. Add the vegetables, cover and cook over a medium heat for approx. 20 mins. until soft. Heat the cream, remove the pan from the heat. Pass the vegetables through a food mill and into the cream, season.
Scallops
Heat the butter in a non-stick frying pan. Reduce the heat, fry the scallops over a medium heat for approx. 2 mins. on each side, season. Plate up the celeriac puree, top with the scallops and lime butter.