Scallops, salmon and purple potatoes


  • Scallops without corallon 3, gr 60 approx.
  • Marinated salmon gr 45 approx.
  • Herbs to taste
  • Purple potatoes to taste
  • Dill to taste
  • Olive oil to taste
  • Salt and pepper to taste


Boil potatoes, peel and mash them, toss with evo oil salt and pepper

Cut the marinated salmon into tartare with a knife

In a nonstick or iron skillet or on the griddle put a drizzle of oil and cook the scallops on both sides.

Split them and using a pastry cup fill them with the salmon.

Plate by placing three scallops, a little cream of potato sauce next to each one and decorate the plate with a brush of soy sauce and clumps of dill.

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