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Potato Rosti with Scallops

Carrots and Sesame Seeds
Average: 3.5 (2 votes)
(2 votes)
Potato Rosti with Scallops

Potato Rosti with Scallops - Perfect combination: The noble shellfish with earthy root vegetables

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Health Score:
Health Score
10,0 / 10
50 min.

Healthy, because

Even smarter

Nutritional values

The carrots in this light starter contain a lot of beta-carotene, the secondary plant substance that catches free radicals, slowing the aging process. The scallop meat consists of digestible protein and is a good source of iodine, the trace element that is essential for the formation of thyroid hormones.

If fresh scallops are not in season or you do not want to open the scallops yourself, get pre-opened scallops from the butcher or frozen scallops.

1 serving contains
(Percentage of daily recommendation)
Calorie202 kcal(10 %)
Protein12 g(12 %)
Fat11 g(9 %)
Carbohydrates12 g(8 %)
Sugar added1 g(4 %)
Roughage2.5 g(8 %)
Vitamin A0.6 mg(75 %)
Vitamin D2.8 μg(14 %)
Vitamin E1.8 mg(15 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.8 mg(32 %)
Vitamin B₆0.2 mg(14 %)
Folate36 μg(12 %)
Pantothenic acid0.6 mg(10 %)
Biotin6.8 μg(15 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C8 mg(8 %)
Potassium446 mg(11 %)
Calcium124 mg(12 %)
Magnesium59 mg(20 %)
Iron2.7 mg(18 %)
Iodine52 μg(26 %)
Zinc2.2 mg(28 %)
Saturated fatty acids2 g
Uric acid85 mg
Cholesterol124 mg
Development of this recipe:


5 ounces
1 teaspoon
1 teaspoon
1 tablespoon
3 ounces
Large scallops
1 teaspoon
3 tablespoons

Kitchen utensils

1 nonstick Skillet, 1 Small skillet, 1 Baking sheet, 1 Bowl, 1 Small bowl, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Box grater, 1 Slotted spatula, 1 Grill pan, 1 Salad spinner, 1 Kitchen towel, 1 Citrus juicer, 1 Fork, 1 Plate, 1 Cutting board, 1 Small brush

Preparation steps

Potato Rosti with Scallops preparation step 1

Squeeze juice from lemon. In a bowl, combine 1 teaspoon lemon juice with the yogurt, curry powder and honey and season with salt and pepper. Stir to combine. Set aside.

Potato Rosti with Scallops preparation step 2

Toast sesame seeds in a dry skillet until light brown, then put on a plate and let cool.

Potato Rosti with Scallops preparation step 3

Rinse baby greens and spin dry.

Potato Rosti with Scallops preparation step 4

Brush callop shells thoroughly. To open, insert a thin knife between the shell halves. Slide the blade as close to the upper edge of the shell as possible until the muscle is severed and the shells open.

Potato Rosti with Scallops preparation step 5

Remove the scallop meat with a knife or a spoon from the lower shell, making sure that the meat remains intact. Rinse scallops, pat dry and refrigerate until ready to cook.

Potato Rosti with Scallops preparation step 6

Peel the carrots and grate coarsely on a box grater. Peel and coarsely grate the potatoes.

Potato Rosti with Scallops preparation step 7

Put the grated carrot and potato in a kitchen towel and squeeze to remove excess liquid. Place grated carrot and potato in a bowl.

Potato Rosti with Scallops preparation step 8

Separate egg. (Reserve white for another use.) In a small bowl, combine egg yolk with flour and 1 teaspoon sesame seeds. Season with salt and pepper and whisk to combine. Add to carrot and potatoes and stir to combine.

Potato Rosti with Scallops preparation step 9

Heat 2 tablespoons oil in a nonstick pan. Divide half of the carrot mixture into 4 small portions, add to the pan and cook until browned underneath, about 2 minutes. Carefully turn rosti and cook until browned on the other side, about 1 more minute. Place on a baking sheet. Repeat with the remaining mixture. Cook rosti in a preheated oven at 350°F until cooked through, about 10 minutes.

Potato Rosti with Scallops preparation step 10

Heat the remaining oil in a grill pan. Season scallops with salt and pepper. Cook over high heat until seared, 1-2 minutes on each side.

Potato Rosti with Scallops preparation step 11

To serve, toss the baby greens with half the yogurt sauce. Divide rosti and scallops among 4 plate. Drizzle with remaining sauce and sprinkle with remaining sesame seeds.