Get out the blow torch and create delicious scallops that melt in your mouth.
Blitz the chicken stock and sweet potato in a food processor until smooth, paste-like consistency, and allow to cool.
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.
Briefly blow torch each of the ingredients, until slightly charred. Serve immediately.
Nutritional analysis per serving (1 servings)
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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