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Ingredients
- Â Â Scallops
- 1 lrg Potato
- Â Â Some clarified butter
- 4 x Red peppers
- 4 x Yellow peppers
- 2 x Onions
- 6 x Plum tomatoes
- Â Â Plenty of extra virgin olive oil
- Â Â Garlic clove
- 1 pch sugar
- Â Â Crispy pancetta
- Â Â Minced parsley
- Â Â Selection of frisse lettuce, chervil, basil, tarragon and dill for the salad
Directions
- Cut the potato into a cylinder and cut thin slices on a mandolin. Blanch these in clarifeid butter. Cold and place slices on a baking parchment. Put 2 slices on top of one another. Place a scallop on the potato. Cold. Turn over and the potato will have set on top of the scallop.
- Pan fry potato side down, it will go golden and set on the scallop.
- Turn over to caramelise the scallop.
- For the pepperonata: slice the peppers and onions. Cut the tomatoes into 8. Sweat the onions in plenty of extra virgin olive oil. Add in some minced garlic and then add in the peppers. Cook for 8 min and then add in the tomatoes. Season, add in a little sugar. When soft add in extra virgin olive oil.
- Make mash in the usual way, add in lots of minced parsley.
- To serve: Place a cutter in the centre of a plate and full with mash. Place the pepperonata around the plate. Place the scallops on plate. Put a criss cross of crispy pancetta over the potato. Top with a small selection of the salad.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1848g | |
| Calories 1447 | |
| Calories from Fat 854 | 59% |
| Total Fat 97.11g | 121% |
| Saturated Fat 59.23g | 237% |
| Trans Fat 0.0g | |
| Cholesterol 267mg | 89% |
| Sodium 1180mg | 49% |
| Potassium 4427mg | 126% |
| Total Carbs 125.26g | 33% |
| Dietary Fiber 27.4g | 91% |
| Sugars 49.35g | 33% |
| Protein 30.55g | 49% |
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