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Serves 2

Golden Scallops and Sweet Potato

A simple meal which is full of flavour. You can use large or small scallops here.


  • 320g sweet potato, peeled and chopped
  • 1 tsp coconut oil
  • 200g scallops
  • 3 rashers streaky bacon, chopped
  • 8 sage leaves
  • 80g tender-stem broccoli
  • 80g asparagus
  • 100g frozen peas
  • Juice from ½ lemon
  • 4 pieces sun-dried tomatoes, blitzed to a paste


  • Place the sweet potato in a pan with boiling water and boil for a good 10 minutes, or until soft.
  • Put the coconut oil in a frying pan on medium/high heat. Place in the scallops. Cook until golden on the bottom, then turn and add the bacon and sage leaves. Cook until the other side is golden.
  • Boil the broccoli, asparagus, and peas in a pan with boiling water for around 6 minutes (or steam on the top of the potatoes with a steamer) and then drain and cover with the lemon juice.
  • Drain the sweet potato and add the sun-dried tomatoes and mash it all together.
  • Serve the mashed potato first with the greens next and serve the scallops and bacon on top.
  • Kcal: 459
  • Protein: 30g
  • Fats: 14g
  • Carbs: 46g
  • Fibre: 9.5g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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