- Fresh scallops
- 1 Russet potato
- 300ml of vegetable or seafood stock
- Small bunch of chives

- 15g of fresh lemon juice
- 5 table spoons of olive oil
- 2 table spoons of yellow mustard
- 1 teaspoon of vinegar
- 1 teaspoon of Tabasco sauce
- Sprinkling of ground black pepper, paprika,cayenne pepper,and Himalayan salt

1. Wash and remove the skin of the potato and then chop it into thin round slices.
2. Bring the vegetable or seafood stock to a boil and put the potato slices in for about 15-20 mins or under tender. Strain the potato slices and display neatly on a plate.
3. While waiting for the potato to be done, wash and chop up the chives into shorter strands.
4. Trim away the tough muscular tissues on the sides of the scallops. Pat dry the scallops with a clean paper towel. Season the scallops on both sides with salt.
5. Mix and stir the yellow mustard together with some olive oil and the lemon juice. Set the sauce aside.
6. Add oil onto a frying pan on medium heat. Add in the scallops and sauté them on both sides until the surface is seared lightly brown and the insides are cooked through.Use tongs to remove the scallops and place them on top of the potato slices.
7. Sprinkle the ground black pepper, paprika, cayenne pepper and salt all over. Place the chive strands neatly on top of the scallops and serve. Enjoy!