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!
scallops on purple mash Perfectly fine cold. Can be made an hour ahead.
Scallops on Purple Mash
scallops on purple mash
Perfectly fine cold. Can be made an hour ahead.