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Scallop sauté on sweet corn puree

Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
Ingredients

corn

4 individual, cob

Scallop

400 g, (without roe)

garlic

2 clove(s), finely chopped

fresh ginger

1 tbs, finely grated

red capsicum

1 large, thinly sliced

green beans

200 g

Gai lan

1 bunch(es), leaves and stems separated

soy sauce

2 tbs

fresh coriander

1 cup(s), sprigs

dried chilli flakes

½ tsp, pinch

Instructions

  1. 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.
  2. Heat a large deep non-stick frying pan over medium-high heat. Cook scallops for 30 seconds each side to just to seal.
  3. 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.
  4. Top puree with scallop mixture and coriander. Sprinkle with chilli flakes to serve.
Notes
TIP: Swap Gai lan for any leafy Asian vegetable or English spinach.

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