toodle.

Seared Scallops with a Sweet Potato Cake and Curry Oil

Seared scallops served over a spiced sweet potato patty, finished with a fragrant vanilla-infused curry oil.

SeafoodAppetiserScallopsSweet PotatoReady Steady Cook

Estimated Nutrition

Per Serving Total
Calories 1184.2 kcals 1184.2 kcals
Carbohydrates 72.8 grams 72.8 grams
Fat 88.5 grams 88.5 grams
Protein 24.3 grams 24.3 grams
Cook Time
25 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
1
piece
Egg
free-range, beaten
30
ml
Milk
GrainsCereals
55
g
Plain Flour
NutsSeeds
1
to taste
Salt
1
to taste
Black Pepper
freshly ground
0.5
tsp
Curry Powder
for the cake
1
tsp
Curry Powder
for the oil
1
piece
Vanilla Pod
seeds only
OilsFats
15
ml
Olive Oil
for searing scallops
15
ml
Olive Oil
for frying the cake
45
ml
Olive Oil
for the curry oil
Seafood
2
piece
Scallops
coral removed, cut in half through the middle to form discs
Vegetables
0.5
piece
Sweet Potato
peeled, chopped

Steps

  • Heat a frying pan until smoking hot.
  • Rub scallops with olive oil, season, and fry for 1-2 minutes per side.
  • Boil chopped sweet potato in salted water until tender.
  • Mash cooked potato with spice, egg, flour, and milk until smooth.
  • Shape the mixture into a patty using your hands.
  • Fry the patty in olive oil until golden on all sides and drain.
  • Heat 45ml olive oil with curry powder and vanilla seeds for 2-3 minutes.
  • Strain the aromatic oil through a sieve.
  • Top the potato cake with scallops and drizzle with curry oil.