Small potatoes stewed in cream

Peel the small potatoes, soak them in water, then add them to a pot of water and boil with salt and lemon for about 7 minutes

Cut the removed potatoes in half, cut the onion into 3cm cubes, and cut the mushrooms and scallops into quarters

Add butter and onion to a pot and fry until softened, then add mushrooms. Season with salt and pepper, add the small potatoes, add white wine and bring to a boil

Add the water and bouillon cubes and bring to a boil, then add the scallops, salt and milk and simmer over medium heat to evaporate the water

Once the ingredients are fully cooked and the sauce has thickened, add the parsley and cream and simmer over low heat for a while

Finish by topping with tomatoes and chives