Gratinated scallops with crispy potato slices

Ingredients for 2 servings:

• 6 scallops
• 1 tbsp butter, softened
• 1 tbsp breadcrumbs
• 1 tsp hazelnuts, ground
• e.g. chopped parsley
• Salt and pepper, white
• 2 small potatoes
• some olive oil
• some herbs (curry leaves)
• 1 small peach(s)
• n. B. rice vinegar
• n. B. Oil (walnut oil or sesame oil)
• possibly pepper
• some mustard (Dijon mustard)
• 1 tbsp crème fraîche
• n. B. Mint, chopped
• some lemongrass
• 1 tbsp mayonnaise

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

autumnal – wintery starter, a little heartier

Cut the potatoes into thin slices, drizzle with a little olive oil, sprinkle with curry leaves, and cook in the oven at 200°C (fan oven). When the potatoes are just beginning to brown, place the scallops on top. Meanwhile, make a gratin with softened butter, breadcrumbs, hazelnuts, and finely chopped parsley. Season with salt and white pepper. After about 5 minutes in the oven, cover the scallops with the gratin, switch to top heat, and let the gratin brown. Peel the peach and cut into small cubes. Marinate with mustard, rice vinegar, and a little walnut oil. Season with pepper, if desired. Mix the mayonnaise with the crème fraîche in equal parts, add a little mint and lemongrass. Serve.