Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
Delivery costs:


Scallops with broccoli couscous
15 m active | 15 m total
Nutrition facts per serving:
  • Energy in kcal about 175
  • Fat about 9g
  • Carbohydrates about 8g
  • Protein about 12g
This is needed
This is needed for 4 people
Broccoli couscous
  • 1 broccoli (approx. 300 g), cut into florets
  • 0.5 tsp salt
Beurre Blanc
  • 1 dl fish stock
  • 3 tbsp white wine
  • 1 shallots, finely chopped
  • 1 vanilla pod, cut open lengthwise, scrape out and set aside the seeds
  • 3 saffron threads
  • 30 g butter, cut into pieces, cold
  • 0.5 tsp Maizena cornflour
  • 1 tbsp full cream
  • 0.5 tsp salt
  • a little pepper
  • 0.5 tbsp chervil, torn into pieces
  • oil for frying
  • 8 scallops
View these products
And that's how it's done
And that's how it's done
Broccoli couscous
In a food processor, finely chop the broccoli. Place on a baking tray lined with baking paper. Bake for approx. 7 mins. in the centre of an oven preheated to 220°C. Leave to cool on the baking tray then season with salt.
Beurre Blanc
Bring the stock and white wine to the boil along with the shallot and vanilla pod, reduce the liquid to approx. 75 ml, strain and return to the pan. Mix in the cornflour, stirring with a whisk. Simmer for approx. 2 mins. Remove the pan from the hob and reduce the heat. Add the saffron and reserved vanilla seeds. Add the butter gradually while stirring with a whisk. Return the pan to the hob a few times to barely warm the sauce; it must not boil. Add the cream and heat gently.
Heat the oil in a non-stick frying pan. Fry the scallops for approx. 1 min. on each side, season. Serve with the broccoli couscous, topped with a scattering of chervil.