30 December 2012,21:48 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Cut the potatoes into paper-thin slices. Heat 2 cm ( ¾ inch) oil in a deep heavy- based frying pan and cook batches of the potato for 1-2 minutes, or until crisp and golden. Drain on crumpled paper towels.
  • Heat the extra oil in a frying pan over high heat and cook the scallops in batches for 1-2 minutes, or until they are golden brown on both sides.
  • Divide half the spinach among four plates. Top with potato, then half the scallops and more spinach. Finish with more scallops.
  • For the dressing: scoop out and discard the pulp from the preserved lemon, wash the skin and cut into thin slices. Put in a bowl and whisk with the olive oil, lemon juice, sweet chilli sauce, vinegar and coriander.
  • Drizzle with the lemon and herb dressing just before serving.


  • 500 grams all-purpose potatoes
  • Cooking oil, for shallow-frying
  • 2 tablespoons Cooking oil, extra
  • 750 grams scallops, without roe, membrane removed
  • 80 grams baby English spinach leaves

Lemon and Herb Dressing

  • ½ preserved lemon
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon sweet chilli sauce
  • 2 tablespoons white wine vinegar
  • 2 tablespoons chopped coriander (cilantro) leaves


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