SWEET CITRUS SCALLOP SALAD

Preparation Method :

• Cut the potatoes into paper-thin slices. Heat 2 cm ( ¾ inch) oil in a deep heavy- based frying pan and cook batches of the potato for 1-2 minutes, or until crisp and golden. Drain on crumpled paper towels.
• Heat the extra oil in a frying pan over high heat and cook the scallops in batches for 1-2 minutes, or until they are golden brown on both sides.
• Divide half the spinach among four plates. Top with potato, then half the scallops and more spinach. Finish with more scallops.
• For the dressing: scoop out and discard the pulp from the preserved lemon, wash the skin and cut into thin slices. Put in a bowl and whisk with the olive oil, lemon juice, sweet chilli sauce, vinegar and coriander.
• Drizzle with the lemon and herb dressing just before serving.