Scallops snacked with sweet potato and pancetta chips

Ingredients for 4 persons

• 12 scallops

1 sweet potato (around 700 g)

12 thin slices of pancetta

3 tablespoons of thick crème fraîche

1 drizzle of vegetable oil
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• Preparation
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Preheat the oven to 200°C. Place the pancetta slices on a baking sheet covered with parchment paper, then bake for 8 to 10 minutes, until they become crispy.

Reserve the chips. Peel the sweet potato and cut it into cubes. Place in a pan of boiling water and cook for 20 minutes. Drain and mash with a potato masher in a salad bowl, then add the butter, cream, half the orange zest, salt and pepper.

Coat the scallops with a little vegetable oil, then fry them in a hot pan, about 1 minute on each side. Salt and pepper. Place a little sweet potato puree on each pancetta chip, then top with a scallop and a little zest.

Serve immediately.
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• PAVILLON FRANCE

All the players in French fishing came together to create the PAVILLON FRANCE brand, which aims to promote the professions, commitments and products of the sector.
It is supported by the France Filière Pêche association, an inter-professional association, and concerns all operators marketing French fishing products from the first sale (fish merchants, wholesalers, fishmongers, seafood departments of supermarkets).
PAVILLON FRANCE allows consumers to discover the diversity of French fishing thanks to a clear and reliable reference on the stalls: more than 200 species of fish, shellfish, crustaceans and cephalopods are offered all year round, at their best freshness and in accordance with the natural rhythm and availability of species.

Recipe proposed by Pavillon France