Get out the blow torch and create delicious scallops that melt in your mouth.


  • 3 tbsp sweet potato puree (sweet potato blended with chicken stock)

  • 1 chorizo sausage, casing removed, blended into pieces and fried

  • Handful of red grapes, halved

  • 3 scallops, roe removed

  • Drizzle of Hillfarm Canola Oil

  • Salt, to season

  • 3 cherry tomatoes, dehydrated

  • Micro herbs, to garnish


  • 1.

    Blitz the chicken stock and sweet potato in a food processor until smooth, paste-like consistency, and allow to cool.

  • 2.

    Spread the cold sweet potato puree on the plate, top with chorizo crumb, grapes, cherry tomatoes and scallops. Drizzle with oil and season with salt.

  • 3.

    Briefly blow torch each of the ingredients, until slightly charred. Serve immediately.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 939kj
  • Fat Total 35g
  • Saturated Fat 10g
  • Protein 37g
  • Carbohydrate 120g
  • Sugar 9g
  • Sodium 1975mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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