Put the potatoes in a saucepan and cover with cold water.

Bring to the boil and cook for about 15 to 20 minutes or until the potatoes are cooked through.

Meanwhile, heat 1 tablespoon of the oil in a large frying pan over medium heat.

Saute the onion, sprinkling it lightly with salt to prevent over browning.

When the onion begins to soften add the red pepper, zucchini and red cabbage (if using).

Saute until the vegetables soften and begin to turn a light golden colour, sprinkling with a bit of freshly ground pepper to taste.

Set aside and keep warm.

When the potatoes are cooked, drain and add the butter.

Crush the potatoes roughly with a fork, adding just enough milk to give a bit of a creamy texture. Season the potatoes with salt and pepper to taste.

Set aside and keep warm.

Heat the remaining tablespoon of olive oil in a small to medium frying pan over medium heat.

Add the scallops.

Add the tarragon and a bit more freshly ground pepper.

After about 2 minutes, turn the scallops over.

Cook for 3 to 5 minutes (or 5 to 7 minutes if the scallops are cook from frozen) until the scallops are opaque all the way through. (I carefully cut one to have a look.)

When the scallops are cooked, divide the potatoes between two plates. Try to arrange the potatoes in a circular fashion.

Top the potatoes with the vegetables, dividing between the plates, again in a circular fashion.

Top with the scallops, dividing them evenly between the plates.

Sprinkle with paprika and serve.