Scallops with coriander oil and sweet potato purée. Scallops are quick to prepare and go perfectly with strong flavours. In this recipe, the scallops are seasoned with coriander and pan-fried in butter mixed with garlic and chili.
Recipe courtesy Seafood from Norway
Prep and cooking time: 50-60 minutes
Serves: 4
Skill level: Medium
Ingredients
8 scallops
1tbsp coriander seeds
1/4 tsp salt
1/4 tsp pepper
1 clove garlic
1 red chili pepper
butter
oil
Potato purée
450g sweet potato
150g butter
2 cloves of garlic
salt and pepper
coriander oil
1/ bunch coriander leaves
250ml sunflower oil
Serve with
4 wooden skewers
1 lime
Method
- Open and rinse the scallops if you use fresh shells.
- If you use frozen scallops, leave them to defrost in the fridge before use, then drain on paper towel.
- Make square patterns on one side with a sharp knife, to make sure the scallops get fried evenly.
Potato purée
- Peel the potatoes and remove the bitter layer under the peel. Cut in chunks and boil in water until tender. Pass the potatoes through a sieve.
- Melt about one-third of the butter in a pot and add finely chopped garlic. Add the potatoes and mash until smooth.
- Add the remaining butter and season with salt and pepper. Keep the purée warm until serving.
Coriander oil
- Put the coriander in a food processor. Slowly add the oil.
- Mix until smooth, for around two minutes. The oil can be stored in a sealed bottle in the fridge for up to three weeks.
Cook the scallops
- Fry the coriander seeds in a dry frying pan on high heat to extract flavour, then crush in a mortar. Season the scallops with the seeds, salt and pepper.
- Finely chop garlic and chili. Heat butter and oil in a frying pan until light brown, then add garlic and chili.
- Fry the scallops for about 30 seconds on each side – no longer as this will give them a rubbery texture. Pour over butter while frying.
- Put two scallops and a slice of lime on each skewer.
- Serve the skewers with the coriander oil and sweet potato purée on the side. Garnish with fresh coriander.
Tip: You can also grill the scallop-skewers.