Scallop sauté on sweet corn puree
0
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Corn
4 cob(s), large, cob
Scallop(s)
400 g, (without roe)
Garlic
2 clove(s), finely chopped
Fresh ginger
1 tbs, finely grated
Red capsicum
1 large, thinly sliced
Green string beans
200 g
Chinese broccoli (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.
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