Cut potatoes into bite-sized pieces and soak in water for 5 minutes. Drain and microwave in a heatproof container for 7 minutes at 600W until soft. Mash and mix with salt and mascarpone cheese. Let cool.

Quarter cherry tomatoes and dice yellow bell pepper into 1cm cubes.

Mix all sauce ingredients in a bowl to prepare the sauce.

Mix breadcrumbs and parsley in a tray. Wrap scallops with mashed potato mixture, then coat in flour, beaten egg, and breadcrumb mixture.

Heat 1 tbsp olive oil in a frying pan and cook the coated scallops until golden brown.

Flip scallops, add remaining olive oil, and cook until golden brown on the other side. Remove from pan.