Name: Scallop sauté on sweet corn puree
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 individual corn cob; 400 g scallop(s) (without roe); 2 clove(s) garlic finely chopped; 1 tbs fresh 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; 0.5 tsp dried chilli flakes pinch

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Ingredients

corn

4 individual, 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 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

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.

Scallop sauté on sweet corn puree

Ingredients

Instructions

Notes

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