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Potatoes and Scallops with Parm

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  • 250 g Russet Potatoes
  • 150 g Romaine Letuce
  • 5 g Red leaf Letuce
  • 5 g Leaf Letuce
  • 2 Cherry Tomatoes
  • 2 Scallops
  • 1 piece of Parma Ham
  • 5 g Bacon bits

Sauces and Seasoning

  • 10 g Lobster sauce
  • 3 g Butter
  • 5 g Whipping Cream
  • 1 g Salt
  • 5 g Pepper
  • 3 g Chive


  1. Skin and cut russets into slices, then steam them on high heat for 15 minutes. Mash and filter the potatoes.
  2. Add in buter and whipping cream. Mix well.
  3. Add in bacon bits, pepper and salt, then beat till fluffy with an egg beater.
  4. Afer the mixture has become cool, add chives into the mashed potatoes and mix well. Then, place the mashed potatoes into molds to get desired shape.
  5. Season the scallops with salt and pepper. Fry in frying pan with 180 degrees celsius till golden brown and set aside for later use.
  6. Fry the shaped potatoes in the same pan in 180 degrees celsius till slightly brown.
  7. Lastly, plaang sequence starts with potatoes, scallops, leaf letuces, red leaf letuces and finally drizzle lobster sauce on top. The dish is ready to be served.


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