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Prepare Potato Salad

  • Fingerling Potatoes 750 g
  • Shallot, small dice 35 g
  • Capers 35 g
  • Hellmann’s mayonnaise 250 g
  • Lemon 1 each

Prepare Mini Roma Tomatoes

  • Mini Roma Tomatoes 400 g

Prepare Curry Oil

  • Curry Powder 30 g
  • Oil 150 ml

Prepare the Scallops

  • Scallops 20 pc

To Serve

  • Micro Greens
  • Watercress
  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 Mini Roma 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 185˚F (be sure that the moisture can get out of the oven)

  3. Prepare Curry Oil

    Put the curry together with the oil in a small pan and heat it till 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. To Serve

    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 curry oil

  6. Nutritionals

    Per Serving: Calories 340, Fat 27g, Sat Fat 4g, Trans Fat 0g, Cholesterol 30mg, Sodium 290mg, Carbohydrate 15g, Fiber 3g, Sugars 2g, Protein 11g
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