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Roasted Beesands Scallop with Sweetheart Cabbage

BY SIMON HULSTONE - Simon Hulstone’s love for scallops comes to life in this spectacular dish with rich mussel cream and cabbage puree with spikes of lemon zest. Experience one of the chef’s favourite dishes in the comfort of your home.

Wie vorbereiten?



  • Bring a small pan of water to a boil and reduce to simmer.
  • Keep the mussel cream and mussels in the packaging and place them into the pan of simmering water until warm.
  • Place the cabbage puree in the pan of simmering water and gently warm over low heat.
  • Place a small frying pan on the stove with a splash of cooking oil. Season the scallop with salt. Once the pan is hot, bake the scallop with the flat side down for 2 minutes until golden brown.
  • Gently turn the scallop and reduce the heat slightly. Put a small knob of butter in the pan and glaze using a spoon. Cook for another 2 minutes. Once ready, remove from the pan and place the scallop on a piece of kitchen paper to drain.
  • Place the cabbage puree in the centre of the bowl. Open the bag of mussel cream and pour around the outside. Place the scallop on top and add the mussels around the scallop.
  • Now place the samphire and the crispy capers on top of the mussels. Garnish the lemon confit on top of the scallop, followed by the fennel cress and fennel pollen.

    Scallop, mussel cream, cabbage puree, garnish (lemon confit, samphire, crispy capers), mussels, fennel pollen, fennel cress.


    3 small pans, frying pan, spoon, kitchen paper, scissors, kitchen tweezers, palette knife.


    Soup bowl.


    10 minutes.


    Molluscs, sulphites, milk. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

    Gut zu wissen

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

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