Scallop gratin with spinach and sweet potatoes

Ingredients

For 1 serving

• Scallops180 g
• Breadcrumbs12 g
• Parmigiano Reggiano8 g
• Spinach150 g
• Sweet potatoes180 g
• Extra virgin olive oil10 g
• Parsleyto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, shellfish,

In season: October – March

Method

1. Preheat a fan oven to 200 °C. Peel the sweet potatoes and cut into roughly 2 cm cubes; toss in a tray with half the oil and the salt.
2. Roast for 25 minutes, turning halfway, until tender and golden.
3. Meanwhile pat the scallops dry and arrange them in a small baking dish (or in their shells). Mix the breadcrumbs, grated Parmigiano, chopped parsley and a pinch of pepper and cover them with it.
4. Take out the sweet potatoes, turn the oven up to 220 °C and bake the scallops for 6 minutes, until the top is golden and the flesh just opaque: overcooked scallops turn rubbery.
5. Meanwhile wash the spinach and sauté it with the remaining oil and a pinch of salt over medium heat for 3 minutes, until wilted.
6. Serve the scallops with the spinach and sweet potatoes.