Pan-fried scallops with sweet potato & christophene salad


  • 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


Succulent Scallops Are Served With Caribbean Vegetables For A Stylish And Delicious Starter

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