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Grilled Scallops and Octopus, Potato Salad and Spinach Sauce
- 3 pieces scallop
- 1/2 boiled octopus
- 1 small boiled potato
- 100 grams (about 3 1/2 ounces) fresh spinach
- Extra virgin olive oil, to taste
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- Fresh chopped chives
- 2 cherry tomatoes, cut in half
- Sprig of parsley, for garnish
Directions:View on Bunky Cooks
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