1 In a large pan, pour 2 tablespoons of olive oil, when the oil is very hot, place your scallops (piercing the corals with the tip of a knife), roast them over high heat, salt and pepper with Timut and turn them thus for 2 minutes 30 seconds then remove them one by one to a covered dish.
2 Put the pan back on the heat, adding a dash of oil, then when it is very hot, pour in your garlic cloves cut in half and your potato crumbles, salt and sauté them for 6 or 7 minutes until they have taken on beautiful colors, then add your olives, stir and turn off the heat and cover them.
3 Plating.
Turn the heat back on under your potatoes then plate them in the center in beautiful deep dishes then in this same pan heat your scallops for 30 seconds then place them on your potatoes, a little soy sprouts around them, dusting with a hint of parsley.
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