Scallops, salmon and purple potatoes
Ingredients
- 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
Preparation
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.
