Ingredients

• 1 tbsp olive oil
• ½ large potato
• peeled and sliced into rounds 1cm/½in thick
• salt and freshly ground black pepper
• handful ripe cherry tomatoes
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 1 tbsp tomato ketchup
• 1 tsp Dijon mustard
• ½ tsp Tabasco sauce
• ½ tsp Worcestershire sauce
• 1 tbsp olive oil
• 1 tsp chopped fresh tarragon
• 2 tsp olive oil
• 2 scallops
• removed from their shells
• cut in half across the middle to form 2 discs

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the sautéed potatoes
• heat the olive oil in a non-stick frying pan and fry the potatoes
• turning occasionally
• until golden-brown and tender. Season
• to taste
• with salt and freshly ground black pepper and keep warm.
• For the roasted cherry tomatoes
• place the cherry tomatoes on a baking sheet
• drizzle with oil and season
• to taste
• with salt and freshly ground black pepper.
• Roast in the oven for 8-10 minutes
• or until they are just starting to collapse.
• For the dressing
• place the dressing ingredients into a small bowl and whisk together.
• For the scallops
• heat the oil in a small non-stick frying pan and fry the scallop discs for 30 seconds on each side
• or until just cooked through.
• To serve
• place the potatoes onto a serving plate and top with the scallops and cherry tomatoes. Drizzle over the dressing.