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🍽️ Crispy Golden Scallops with Sautéed Root Vegetables

290 kcal · 30 min · 4 servings

Ingredients

• 50 g parsley root (1 parsley root)
• 50 g onions (1 onion)
• 1 tbsp germ oil
• 2 bulbs fennel
• salt
• 6 scallops (kitchen-ready)
• pepper
• 50 ml whipping cream

Instructions

1. 1. Peel the parsley root and the onions.
2. 2. Slice the parsley root and the onions thinly using a vegetable slicer.
3. 3. Heat half a tablespoon of oil in a pot.
4. 4. Add the parsley root and onions to the hot oil.
5. 5. Sauté the vegetables covered with a lid over medium heat for three minutes.
6. 6. Thoroughly wash the fennel.
7. 7. Remove the tough cores and set aside the green fennel fronds.
8. 8. Slice the fennel thinly using a vegetable slicer.
9. 9. Add the fennel slices to the vegetables in the pot.
10. 10. Lightly salt the vegetables.
11. 11. Pour 100 milliliters of water into the pot.
12. 12. Sauté the vegetables covered with a lid over medium heat for about seven minutes.
13. 13. Wash the scallops in the meantime.
14. 14. Pat the scallops dry with kitchen paper.
15. 15. Heat the remaining oil in a frying pan.
16. 16. Fry the scallops over high heat for a short time on both sides.
17. 17. Season the scallops with salt and pepper.
18. 18. Reduce the heat and continue frying the scallops for about two minutes.
19. 19. Turn off the stove burner.
20. 20. Let the scallops rest covered in the pan for one to two minutes.
21. 21. Add the cream to the vegetables in the pot.
22. 22. Bring the vegetables with the cream to a boil once.
23. 23. Season the vegetables to taste with salt and pepper.
24. 24. Plate the vegetables and the scallops.
25. 25. Sprinkle the fennel fronds over the finished dish.

Nutrition per serving

• kcal: 290
• Protein: 21 g · Fett/Fat: 15 g · Carbs: 18 g