Scallop sauté on sweet corn puree
4 individual, cob
400 g, (without roe)
2 clove(s), finely chopped
1 tbs, finely grated
1 large, thinly sliced
1 bunch(es), leaves and stems separated
1 cup(s), sprigs
Dried chilli flakes
½ tsp, 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.