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frying pan with 2 grips Scallops with sweet potato

PICTO


 

portions

4

preparation

40 min.

grilling time

20 min.
  • Curry sauce:
  • Heat the sesame oil in a pan and sauté the diced shallots until they become translucent.
  • Also sauté the pineapple, mango and banana.
  • Gradually add the stock and all the other ingredients (apart from the starch, coconut milk, ginger and a couple of chervil leaves for decoration) and simmer slowly for 20 minutes.
  • Stir the corn starch with the coconut milk.
  • Now stir in the coconut milk with the finely chopped ginger into the sauce and bring to the boil again.

 

Puree:

  • Peel the potatoes and cut into rough cubes.
  • Simmer slowly in a pan with the cream for about 50 minutes.
  • Then use a mixer to process the cooked potatoes into a puree.


Nuts:

  • Slowly roast the nuts in a frying pan on medium heat till they are golden yellow in color.

 

Preparation before serving:

  • Add the scallops to a hot grill pan and grill each side for one minute.
  • As soon as the scallops are ready arrange the puree on the center of the pre-warmed plates.
  • Add the scallops (3 pieces) on the top.
  • Pour the curry sauce around the puree and the scallops, and decorate with chervil, the chili pepper and the roasted nuts.

450 g scallops

800 g sweet potatoes

500 ml cream

30 g Cashew nuts

50 g chervil

5 chili peppers


Curry sauce:

200 g pineapple

300 g mango

4 g ginger

5 g lemon grass

20 g shallots, diced

1 lime leaf

200 ml beef stock

1 pinch Madras curry powder

1 pinch curcuma

1 drop sesame oil

1 pinch cardamom

1 pinch cumin seed

1 pinch Tandoori powder

1 drop oyster sauce

20 g bananas

1 pinch yellow curry paste

100 ml coconut milk

20 g chopped coriander

5 g corn starch

Salt, sugar