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  • Scallops with mini beetroot and mini fennel

Recept time 60 min.
Recept time 4
Recept time Frying pan
Recept time Saucepan

This dish is delicious to serve on festive days or for a special occasion. The sweetness of the mini beets and the freshness of mini fennel combines perfectly with the soft taste of scallops.


200 g EAT ME mini beetroot
200 g of EAT ME mini fennel
1 punnet EAT ME edible flowers
250 g cauliflower
1 apple
12 scallops
1 punnet Borage cress
50 ml cream
knob of butter
salt & pepper

Let's get to work

  1. Boil the cauliflower for 10 minutes.
  2. Puree the cauliflower with a stick blender and add the cream. Season to taste with salt and pepper. Heat the puree thoroughly.
  3. Boil the mini beets for about 8 to 10 minutes and boil the mini fennel in a separate pan for about 4 to 6 minutes.
  4. Heat the butter in a frying pan and fry the scallops on both sides until golden brown.
  5. Cut the apples into small cubes.
  6. Use a spoon to spread the cauliflower puree on the plates.
  7. Cut the mini fennel and mini beets in half and divide equally on top of the cauliflower puree.
  8. Place the scallops and diced apple on top of the cauliflower puree as well.
  9. Decorate the plates with the cress and edible flowers.

More recipes with pansy

Pruimen salade
Plum salad
Ceviche van kabeljauw met passiefruit
Cod ceviche with passion fruit
Tonijntataki met eetbare bloemen
Tuna tataki with edible flowers
Kokosnoot bowl
Coconut bowl
Pruimen salade
Plum salad

Read more about the used products

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