Scallops on Purple Mash is an easy, peasy, visually attractive amuse-bouche that you can whip up in no time!
I use a type of purple potatoes called Purple Majesty, if you can’t get hold of anything like that, regular white spuds will do just as well. Especially as the scallops do take on a charred colour as they cook.
You can marinade the scallops any which way you like, with just some olive oil, salt & pepper or something fancier like here, South East Asian flavours. What you have to remember is balance, heavier flavour on top (scallops), plain & light bottom (mash). So, if you go for a simple marinade for the scallops, either add some herbs to them or my inclination would be to add the herbs to the mash.
Then you want some sort of sauce, just to add a bit of moisture – chilli mayo is always a good one, or garlic mayo or just some crème fraîche.
If you can get scallop shells to serve them in, that would be perfect!Print
scallops on purple mash
- 12 scallops
- 4 medium potatoes, purple or otherwise, boiled & mashed with salt & pepper added
- small bowl of sauce – chilli sauce, flavoured mayonnaise
- 12 Thai basil leaves or your choice, according to how you flavoured the scallops, (lightly fried – optional)
- oil as needed
- freshly ground black pepper
- 1 small garlic
- half an inch galangal
- half an inch ginger
- 1 lemongrass
- 1 tsp fish sauce
- juice of half a lime
- Pound all the marinade ingredients & marinate the scallops for about 20-30 minutes.
- Heat a frying pan with a little oil until it’s smoking.
- Sauté the scallops, a few at a time, about 2 minutes each side. Don’t overcrowd the pan.
- Place a little mash on your serving dish.
- Top with a scallop.
- Add a dollop of sauce, top with a leaf. Some freshly ground black pepper will be a good last touch. Done.
Perfectly fine cold. Can be made an hour ahead.