Scallops With Sweet Potatoe & Mint Salsa

• 18 Large Canadian Scallops (Roe off - ie. just the white bit.)
• 2 Lebenese Cucumbers, seeded and finely chopped.
• 1/2 cup Mint leaves chopped.
• 50ml Extra Virgin Olive Oil.
• 30ml Thai Sweet Chilli sauce.
• 6 slices Sweet Potato sliced 2-3ml thick with a diamater of about 3-4 inches.
• 6 scant tablespoons Japanese Mayonaise (1 tablespoon/ serve)
• 6 teaspoons Black or Red Lumpfish Caviar (1 teaspoon/ serve.)
• Juice of 1 Lime.

1. (1) Wash & cut sweet potatoe. Dry with paper towel & season with salt.
2. (2) Cut Cucumber in half longways and scoop out seeds.
3. (3) Cut Cucumber 'skin' into long strips 2-3ml wide. Dice.
4. (4) Chop mint and add to Cucumber.
5. (5) Add Sweet Chili sauce to cucumber/mint.
6. (6) Add lime luice Mix and put aside.
7. (7) Shallow fry sweet potatoe in oil until it colours - flip both sides. Rest on paper towels.
8. (8) Heat frypan (spray lightly with oil) and when hot put scalops on end - sear both sides of scollops (about 1 min until browned)
9. (9) Plate up: Sweet potatoe first as base. Put Cucumber salsa on top of Sweet potato. Place 3 Scallops on top of salsa to form a triangle. Put a dollop of Japabese Mayonaise on top in centre of triangle and top with Lumpfish Cavioar to Garnish. Serve.

canadian scallops, cucumbers, diamater, japanese mayonaise, black

Taken from www.epicurious.com/recipes/member/views/scallops-with-sweet-potatoe-mint-salsa-50060386 (may not work)