Scallop sauté on sweet corn puree

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  • 4 individual Corn, raw, cob
  • 400 g Scallop, (without roe)
  • 2 clove(s) garlic, finely chopped
  • 1 tbs Ginger, finely grated
  • 1 large Red capsicum, thinly sliced
  • 200 g green beans
  • 1 bunch(es) Gai lan, leaves and stems separated
  • 2 tbs soy sauce
  • 1 cup(s) fresh coriander, sprigs
  • 1/2 tsp Dried chilli flakes, pinch

Boil, steam or microwave corn until tender. Drain. Using a small, sharp knife, remove kernels from cobs. Discard cobs. Process kernels in a food processor until a coarse puree forms. Season with salt and pepper. Cover to keep warm.

Heat a large deep non-stick frying pan over medium-high heat. Cook scallops for 30 seconds each side to just to seal.

Add garlic, ginger, capsicum, beans, gai lan stems and ⅓ cup (80ml) water and cook, stirring occasionally, for 2 minutes or until vegetables are almost tender. Add gai lan leaves and soy sauce and cook for 1 minute or until wilted. Season with pepper.

Top puree with scallop mixture and coriander. Sprinkle with chilli flakes to serve.

TIP: Swap Gai lan for any leafy Asian vegetable or English spinach.

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