Saint-Jacques on his bed of mashed sweet potatoes

Publiée le 12/04/2016




  • 4 large sweet potatoes
  • 4 scallops (about 35 g each)
  • 4 prawns
  • 2-3 pinches of fisherman's salad (for decoration)
  • 1 small teasponn Italy olive oil
  • 1 small teaspoon (per plate) Inchi Inca oil (Vigean)
  • 1-2 made of essential oils of ginger crystals (Aromandise)
  • 1 tablespoon of rice cream to give smoothness to your mashed puree

According to BlogBioZen (

Start by peeling sweet potatoes. Put them to steam (at Vitaliseur)
Once cooked, use a press to make your mashed puree, add your spoonful of Isola rice cream
Mix until the desired consistency.
Using a cookie cutter, make your mashed potatoes in the center of your plate.

Put purify your scallop in your Vitaliseur maximum 1 minute.
Add a tablespoon of olive oil (Vigean) in a frying pan, drop your scallop to colour slightly (1 to 2 minutes)
It'll just drop each scallop on his bed ofsweet potato puree with a dash of Inca Inchi oil and 1-2 crystals made of essential oils of ginger (depending on the desired intensity)
Post a prawn and a few pinches of fisherman's salad.

The plus oil Inca Inchi:
This oil brings a vegetal note, freshness and goes very well with vegetables and scallops.
You can add to your end of cooking or cold dishes.
It is a very fine oil and that will bring to your dishes refined touch. An absolute must if you do not know yet.

The must is addition of essential oils of ginger crystals!

Good tasting!

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