for 4 person

To marinate

1	green pepper, cut into cubes
1	red chilli, deseeded, finely chopped
2	red onions, sliced
4	limes, use only the juice (approx. 50 ml)
350 g	scallops without roe (MSC), cut in half crosswise

To serve

400 g	mealy potatoes, cooked in their skins (e.g. sweet potatoes, freshly cooked, peeled, diced)
1	garlic clove, finely chopped
2 tbsp	chervil, torn into pieces
½ tsp	sugar
1 tsp	sea salt
2 tbsp	olive oil

How it's done

To marinate

Mix the pepper, chilli, onions and lime juice. Add the scallops and mix together, cover and leave to infuse in the fridge for approx. 2 hrs., stirring once.

To serve

Stir in the potatoes and all the other ingredients up to and including the Fleur de Sel, plate up. Drizzle the oil over the top.

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