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Baked scallops, quinoa, lentils and mussel gravy with peas

Name: Baked scallops, quinoa, lentils and mussel gravy with peas
Ingredients: 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

Ingredients

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

Allergens

Celery, Milk, Crustaceans

Preparation

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.
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.
Fry the quinoa with the lentils in a little olive oil, add the Scandinavian-style herb mix. Season with salt and pepper.
Mix the hot mussel juice with the pea purée, heat up further and season with salt and pepper.
Briefly fry the scallops in a knob of butter in the frying pan.
Heat up the mussels just before serving in the sauce.
Arrange the food on a plate and serve immediately.

Baked scallops, quinoa, lentils and mussel gravy with peas

Ingredients

Allergens

Preparation

Ardo products used in this recipe

Diced onions 10x10x10

Garden peas puree portions

Quinoa - precooked

Tricolore lentil mix

Cut celery

Scandinavian style herb mix

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