Baked scallops, quinoa, lentils and mussel gravy with peas



400 g Ardo Quinoa
1.2kg Ardo Tricolour lentil mix
200 g Ardo Garden pea purée
100 g Ardo Onion diced
100 g Ardo Chopped celery
50 g Ardo Scandinavian-style herb mix
5g Ardo Garlic diced
1 kg mussels
50 g butter
30 scallops
1 glass white wine
Olive oil
Salt and pepper


Celery, Milk, Crustaceans


  1. Fry the onion, celery and garlic in butter. Add the mussels in their shells and the white wine, season with salt and pepper and cook the mussels over a high heat.
  2. Save about 10 mussels in the shell as a garnish. Remove the remaining mussels from the shell and reserve. Sieve the mussels juice and reserve.
  3. Fry the quinoa with the lentils in a little olive oil, add the Scandinavian-style herb mix. Season with salt and pepper.
  4. Mix the hot mussel juice with the pea purée, heat up further and season with salt and pepper.
  5. Briefly fry the scallops in a knob of butter in the frying pan.
  6. Heat up the mussels just before serving in the sauce.
  7. Arrange the food on a plate and serve immediately.
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