Ingredients:
2 tbsps soy sauce
2 even-sized potatoes, peeled
4 tbsps oil
For the dressing:
4 tbsps sunflower oil
1 tbsp white wine vinegar
1/2 tsp Dijon mustard
squeezed lime juice
dash of soy sauce
1 red chili, deseeded and finely chopped
1 spring onion, trimmed and finely sliced
zest of a lime, cut into thin strips
salt and freshly ground black pepper
Procedure:
1. Marinate scallops.
2. Remove corals and slice scallops thinly.
3. Place with corals in a shallow dish.
4. Mix lime juice and soy sauce, drizzle over scallops. Cover and put in fridge.
5. Make the potato cakes.
6. Cut potatoes into thin slices.
7. Using four round 3-inch/7.5cm pastry cutters, layer slices of potato inside ring of cutter, overlapping to a 1/2-inch/0.5cm thickness, seasoning as you go.
8. Heat 2 tbsps oil in a nonstick frying pan.
9. Lift cutters containing layered potatoes with a fish slcie and place in pan.
10. Cook until undersides are browned.
11. Lift off cutters then turn potato cakes over.
12. Continue cooking.
13. Drain on kitchen paper. Keep warm
14. Remove scallops and corals from marinade and drain.
15. Heat remaining oil in a separate pan and fry scallops and corals quickly to seal and brown lightly.
16. Place on potato cakes.
17. Mix dressing ingredients together and pour over just before serving.