• Cook the potatoes in chunks, peas and broccoli in plenty of salted water.

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• Mash the potatoes with a potato masher and season the puree with EVO oil, minced garlic and a little lemon juice. Add salt

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• Fry the sliced bacon in a pan until crispy.

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• In the same pan, briefly cook the scallops. 

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• Arrange the puree on plates, lay the scallops on top and garnish with the crispy bacon.

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