Instructions: Slice the scallops into large discs.

Lay them in a shallow dish.

Pour over them half the oils and citrus juice seasoned with a little salt and pepper.

Leave them in the fridge for at least 25 minutes.

Boil the potatoes scrubbed but unskinned till tender to the point of a knife about 15 minutes.

Toast the nuts under a preheated hot grill.

Rub them with a cloth while still hot to remove some of their skins.

Chop them coarsely.

Drain the potatoes and slice into rounds icm thick.

Toss them in the remaining citrus juice and oils.

Taste and season.

Remove the scallops from the marinade and place them on 2 large plates.

Spoon a pile of dressed potatoes in the centre and spoon their dressing over the lot.

Scatter with parsley.

Serves 2

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