Scallop Platter – an Amuse-Bouche

amuse-bouche
An Amuse-Bouche

Estimated reading time: 1 minute

Am impressive amuse-bouche but will just as easily work as a starter, this individual scallop platter has spicy, Indian notes to it. High fat, not for the faint hearted!

I usually fry my aubergines for this because it produces a richer taste but feel free to grill them instead, to cut down on the amount of fat used.

Shall we get our aprons on?

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And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood

Lin xx

amuse-bouche

Scallop Platter – an Amuse-Bouche

A deliciously spicy amuse-bouche in the form of a mini scallop platter
5 from 1 vote
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Course: Appetiser, Starter
Keyword: seafood
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Calories: 89kcal
Author: Azlin Bloor

Ingredients

  • 1 medium aubergine/eggplant
  • 6 fresh scallops cleaned and dried
  • 1 Tbsp curry powder mild or hot, to taste
  • 100 ml coconut milk medium strength
  • 1 medium onion halved then sliced
  • 1 tsp ginger and garlic paste or 1 inch ginger & 1 clove garlic, pounded
  • a dash of chilli powder mild or hot, to taste
  • salt to taste
  • vegetable oil
  • 1 Tbsp coconut oil
  • 1 Tbsp toasted coconut flakes
  • coriander or other herb to decorate 

Instructions

  • Slice the aubergines in 1" thick rounds.
  • Take a medium sized frying pan and fill it with enough oil to about 1" depth. Or use a smaller pan to save oil and fry in 2 batches. Heat on high heat.
  • When hot, carefully place the aubergine slices in, stay at arm's length as it will splutter. Lower the heat to medium.
  • Cook on each side for a total of 8 minute.
  • Drain on kitchen paper for about 5 minutes while you get on with the sauce.
  • We'll be using the same pan. Lose all the oil, wipe the pan with kitchen paper and pour the coconut milk in. Heat on medium, remember, coconut milk will curdle at a rolling boil.
  • Add the onions & quarter tsp salt and cook for 5 minutes.
  • Add the aubergines & simmer for about 5 minutes, we want the aubergines to still maintain a little character and not turn to mush. Attend to the scallops.
  • Take a small frying pan and heat the coconut oil on high heat.
  • Add the scallops, sprinkle the chilli powder and some salt all over and sear them, about 2 minutes each side by which time your aubergines will be done.

TO SERVE IMMEDIATELY

  • Carefully, lift each aubergine with a flat spatula and place on a small, warm plate.
  • Top each aubergine with some onions.
  • Place a scallop on top and decorate with coriander or whatever herb you prefer. A small slither of pineapple will add a different dimension to it.
  • Sprinkle a little of the toasted coconut flakes.

Nutrition

Calories: 89kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 16mg | Potassium: 260mg | Fiber: 3g | Sugar: 4g | Vitamin A: 28IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg
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5 thoughts on “Scallop Platter – an Amuse-Bouche”

  1. i will be skipping the coconut flakes since I don’t quite like it. I a worried that before I would have eaten them halfway before I can even serve the!

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