Here's how I ate it, very simply. One fillet of trigger and three scallops fried in olive oil. Sprinkled withsalt and lots of white pepper as soon as it hits the pan then turned immediatly to season the other sides. Turned once more after a bit then served with some potato salad, cucumber and olive and tomato salad.

I'm no great chef or food photographer but i've just finished this and it was delicious.

I'm no great chef or food photographer but i've just finished this and it was delicious.
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