Recipe for Ratte Potato Crumble with Scallop Skewers

Peel and roughly cut the potatoes and plunge them into boiling salted water. Remove them as soon as they are tender and mash them. Add 150 g of butter, season with salt and pepper.

Mix the flour, remaining butter, chopped nuts, and brown sugar by hand. Put a small amount of butter in a pan and brown the crumble for about 5 minutes.

Plate the puree in each dish using a ring mold and place the crumble on top of the puree.

To finish, wrap the scallops in a piece of bacon and season with pepper. Then, thread them onto a skewer and grill for 5 minutes in a pan. Serve immediately.