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Butter Crisps with beetroot and scallops


Lay the slices of pancetta open on a board with kitchen paper. Dry them until crispy at 500w in the microwave. Let them cool down and cut the pancetta into a fine crumble. Beat the egg white with a fork and brush it onto the Butter Crisps, sprinkle with pancetta and place the Butter Crisps in the oven at 170°C until they are soft. Remove the Butter Crisps from the oven and cut out circles with a round cutter. Cut the remaining pieces into a coarse crumble. Wash the mini-beets under cold running water and remove part of the stem. Sprinkle with olive oil, and season with salt and pepper. Place them in an oven at 180°C until they are cooked. Rinse the scallops under cold water and pat them dry, season with pepper and salt and put them through the mycryo powder. Fry them briefly in a hot pan. Mix the cooked beetroot into a smooth cream, add a dash of olive oil and balsamic vinegar. Season with salt and pepper. Place all components on the plate as shown in the photo and garnish with small sprigs of dill, the crumble and finely grated lemon zest.

Relevant tags


  • 4 Butter Waffles

  • 12 scallops

  • 4 slices of pancetta

  • 4 mini-beets

  • 100g cooked beetroot

  • 150g shellfish bisque

  • 1 egg white

  • 1 lime

  • A few sprigs of dill

  • Dash of olive oil

  • Dash of balsamic vinegar

  • Salt and pepper

  • Mycryo powder

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