Ingredients
- 2 large sweet potatoes, cut into 2.5cm chunks
- 75 ml olive oil
- 15 g butter
- 2 slices of stale bread, grated into crumbs
- 1 christophene, cut into short, fine strips
- 2 tbsp balsamic vinegar
- 2 tbsp mayonnaise
- black pepper
- 12 diver-caught scallops, shelled and cleaned
- freshly ground pimento
- juice of half a lemons
- a handful of mixed salad leaves
Description
Succulent Scallops Are Served With Caribbean Vegetables For A Stylish And Delicious Starter
UK TV
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