Scallops on Purple Mash

Estimated reading time: 2 minutes

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.

scallops on purple mash
scallops on purple mash

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!

Shall we get cooking?

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

Lin xx

Scallops on Purple Mash

A delightfully pretty amuse-bouche of scallops on purple mashed potato. Quick and Easy recipe!
5 from 4 votes
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Course: Appetiser, Starter
Cuisine: International
Keyword: potatoes, seafood
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Calories: 178kcal
Author: Azlin Bloor


  • 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
  • ½ inch galangal
  • ½ 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.


Calories: 178kcal | Carbohydrates: 19g | Protein: 23g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 1348mg | Potassium: 467mg | Fiber: 1g | Sugar: 9g | Vitamin A: 14IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg
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