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.

Seafood Appetiser Scallops Sweet Potato Ready Steady Cook

Estimated Nutrition

Calories

1184.2

kcal / serving

1184.2 kcal total

Carbs

72.8g

per serving

72.8 g total

Fat

88.5g

per serving

88.5 g total

Protein

24.3g

per serving

24.3 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

free-range, beaten

Milk

GrainsCereals

Plain Flour

NutsSeeds

to taste

Salt

to taste

Black Pepper

freshly ground

0.5

tsp

Curry Powder

for the cake

tsp

Curry Powder

for the oil

piece

Vanilla Pod

seeds only

OilsFats

Olive Oil

for searing scallops

Olive Oil

for frying the cake

Olive Oil

for the curry oil

Seafood

piece

Scallops

coral removed, cut in half through the middle to form discs

Vegetables

0.5

piece

Sweet Potato

peeled, chopped

Method

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.