Serves
2
Golden Scallops and Sweet Potato
A simple meal which is full of flavour. You can use large or small scallops here.
Ingredients
- 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
Directions
- 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
