Scallop Tartare

• 12 large scallops, white part only
• 2 medium potatoes oil, for shallow frying
• 1 tablespoon lime

Finely chop the white scallop meat, place in a bowl and chill.

Boil the potatoes for 4 minutes in their jackets. Cool, then peel and coarsely grate. Shape into 8 small röstis and shallow-fry in hot oil until crisp and brown. Keep warm until needed.

Just before serving, mix the lime juice, soy and Tabasco sauces and some salt and pepper into the scallop meat.

Spread the m