I like the contrast of textures and balance of flavours in this dish – there’s the crispy potato with soft scallop and the creamy avocado in the salad. Perfect for a romantic dinner!
In a medium bowl, combine avocado, tomato and yellow pepper. Toss. In a small bowl, whisk together olive oil, mustard and lemon juice until combined. Add to avocado mixture and toss. Season with salt and pepper and add coriander, if desired. Cover and set aside until scallops are cooked.
Combine onion, dill, and potato in a small bowl and stir to mix. Season with salt and pepper.
Season scallops with salt and pepper.
Heat vegetable oil in a medium-sized skillet over medium heat. Spread about 1 tbsp. of potato mixture at a time in the skillet, a little larger than the width of the scallop. Lay a slice of scallop on top of potato mixture and cover with an equal amount of potato mixture. Press down firmly with spatula and fry for 2 to 3 minutes per side, or until potatoes are brown and crisp. Work with 4 potato rounds at a time. Repeat with remaining scallop slices until all are cooked. Drain on paper towel to absorb extra oil.
Divide salad among 4 plates and plate 3 potato-scallop rounds on top of each. Drizzle with yogurt or sour cream, if desired.