5 scallops per person
1/2 kg of potatoes (made into mashed potatoes)
4 tbsp. butter
2 limes (wedges cut into small pieces, skinless)
2 tomatoes, briefly placed under hot water, peeled, de-seeded and cut into small pieces
1/2 bunch chopped chives
1 tbsp. toasted pine nuts
Remove scallops from their shell, clean the shell and add warm potato mash (1 tbsp.) to each shell. Keep warm in the oven (160 degrees).
Make the sauce: Heat butter until light brown, add lime and tomato pieces, chives and pine nuts and season with salt and pepper.
Cook the scallops: Heat pan with very little virgin coconut oil and when very hot, fry the scallops for 1 min until golden brown, then turn over and cook for about 20 seconds. Remove the shells with the mash from the oven, put the scallops on top of the mash and the sauce gets spooned over the scallops.