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🍽️ Crispy Carrot-Potato Rösti with Scallops

202 kcal · 30 min · 4 servings

Ingredients

• 0.5 Lemon
• 150 g Yogurt (0,3 % fat)
• 1 tsp Madras curry powder
• 1 tsp liquid honey
• salt
• pepper
• 1 tbsp sesame seeds
• 75 g baby salad mix
• 8 scallops
• 150 g carrots (2 carrots)
• 150 g potatoes (2 potatoes)
• 1 egg yolk
• 1 tsp flour
• 3 tbsp olive oil

Instructions

1. 1. Squeeze the lemon.
2. 2. Mix one teaspoon of lemon juice with yogurt, curry powder, honey, salt, and pepper.
3. 3. Toast the sesame seeds in a pan without fat.
4. 4. Remove the sesame seeds from the pan and let them cool on a plate.
5. 5. Wash the baby salads.
6. 6. Spin-dry the baby salads.
7. 7. Brush the shells of the scallops thoroughly.
8. 8. Slide a thin knife between the shell halves to open the scallops.
9. 9. Run the blade close to the upper shell edge to cut the muscle.
10. 10. Remove the upper, smooth shell.
11. 11. Carefully loosen the scallop meat from the lower shell.
12. 12. Make sure the meat is not damaged.
13. 13. Carefully separate the white muscle meat from the orange roe.
14. 14. Rinse the scallop meat.
15. 15. Pat the scallop meat dry.
16. 16. Keep the scallop meat cold until you fry it.
17. 17. Peel the carrots.
18. 18. Grate the carrots coarsely on a box grater.
19. 19. Wash the potatoes.
20. 20. Peel the potatoes.
21. 21. Grate the potatoes as well.
22. 22. Place the vegetables in a kitchen towel.
23. 23. Squeeze the moisture out of the vegetables.
24. 24. Place the vegetables in a bowl.
25. 25. Separate an egg.
26. 26. Salt the vegetable mixture.
27. 27. Pepper the vegetable mixture.
28. 28. Mix the mixture with the egg yolk.
29. 29. Add flour to the mixture.
30. 30. Add one teaspoon of sesame to the mixture.
31. 31. Use the egg white for something else.
32. 32. Heat two tablespoons of oil in a non-stick pan.
33. 33. Take half of the carrot mixture.
34. 34. Divide the half into four small portions.
35. 35. Place the portions in the hot pan.
36. 36. Fry the rösti for two minutes.
37. 37. Turn the rösti.
38. 38. Fry the rösti for one more minute.
39. 39. Remove the rösti from the pan.
40. 40. Place the rösti on a baking sheet.
41. 41. Prepare the other half of the mixture in the same way.
42. 42. Preheat the oven to 180 degrees Celsius.
43. 43. Set the fan to 160 degrees Celsius.
44. 44. Set the gas level to 2 to 3.
45. 45. Bake all rösti in the oven for about ten minutes.
46. 46. Heat the remaining oil in a grill pan shortly before the end of the baking time.
47. 47. Salt the scallops.
48. 48. Pepper the scallops.
49. 49. Fry the scallops at very high heat.
50. 50. Fry each side of the scallops for one to two minutes.
51. 51. Mix the baby salads with half of the yogurt sauce.
52. 52. Place the rösti on four plates.
53. 53. Place two scallops next to each rösti.
54. 54. Place the salad over the rösti.
55. 55. Sprinkle everything with the remaining sesame.
56. 56. Drizzle the remaining sauce over the dish.

Nutrition per serving

• kcal: 202
• Protein: 12 g · Fett/Fat: 11 g · Carbs: 12 g