+

Prepare Potato Salad

Prepare Tomatoes

  • Grape tomatoes 400 g
  • Olive oil 30 ml
  • Salt and pepper to taste

Prepare Curry Oil

  • Curry Powder 30 g
  • Olive oil 125 ml

Prepare the Scallops

  • Scallops 20 each
  • Olive oil, as needed

Finish the Dish

  • Frisee salad 75 g
  • Micro greens 15 g
  • Watercress 17 g
  1. Prepare Potato Salad

    • Cut the potatoes in small cubes and blanche them.
    • Mix the potato cubes with the shallot, capers and mayonnaise. Season with pepper, salt, fresh lemon zest and juice.
  2. Prepare Tomatoes

    • Cut the tomatoes in half and place on a sheet pan. Season with pepper, salt and olive oil.
    • Dry them for 3 hours at 90˚C (be sure that the moisture can get out of the oven).
  3. Prepare Curry Oil

    • Addthe curry and oil together in a small pan and heatuntil warm and fragrant, set aside.
    • Pour the oil through a fine sieve.
  4. Prepare the Scallops

    • Season the scallops and pan fry the scallops on high heat with some oil on both sides.
  5. Finish the Dish

    • Start plating with the potato salad.
    • Add the oven dried tomatoes and the pan roasted scallops.
    • Finish the dish with some frisee salad, micro greens, water cress and prepared curry oil.