Scallop sauté on sweet corn puree

Total Time
0:30
Prep
0:20
Cook
0:10
Serves
4
Difficulty
Easy
Ingredients
  • Corn, raw
    4 individual, cob
  • Scallop
    400 g, (without roe)
  • garlic
    2 clove(s), finely chopped
  • 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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