S E A R E D  S C A L L O P S

W I T H

S P I C Y  S W E E T  P O T A T O  F R I T T E R S

Preparation time: 20 minutes

Cooking time: 15-20 minutes

Serves: 4 as a starter, 24 as a canapé

Season: Scallops are in season from late July until

December

 

 

GARNISHES

Watercress or rocket

1 lime

Sweet chili sauce (homemade or store bought)

Crème fraîche

1 small or 1/2 a large red jalapeno chilli

235 g sweet potato

8 spring onions

25 g fresh coriander

60 g plain flour

1/2 tsp sea salt

1 medium egg

125 ml fizzy water

60 ml vegetable oil

12 scallops

Sea salt

Freshly ground black pepper

2 tblsp olive oil

Preheat the oven to 160°C / 325°F / gas 3.

Begin by making the sweet potato fritters.  Wash the chilli and cut it in half.  Remove the white ribs and seeds and finely chop.  Transfer the chilli to a medium sized mixing bowl and set aside.  Scrub the sweet potato under cold running water to get rid of any grit and grate using the large hole on your box grater or with a food processor.  (I leave the soft peel on for both added nutrition and texture).  Combine the sweet potato with the chilli.  Peel the outer layer of the spring onions and remove the root end and discard.  Slice into thin rings and add to the bowl.  Wash, blot dry and finely chop the leaves with fine stems of  coriander and fold into the sweet potato.  Sprinkle over the flour and season with a pinch of salt.  Crack the egg into the bowl and pour in the fizzy water.  Give a few strong swift strokes to bring the mixture together.

Heat a frying pan over medium-to-high heat and add the vegetable oil.  Cook in batches, dropping a tablespoonful of batter into the hot oil at a time.  Cook for two minutes per side or until golden brown.  Continue cooking the remaining fritters adding a little extra oil as necessary.  Transfer the cooked fritters to a baking tray and keep warm in a moderate oven.

Put scallops into a bowl and drizzle with olive oil.  Season with sea salt and black pepper and toss to coat.  Heat a non-stick frying pan over medium-to-high heat and cook the scallops for 2 1/2 minutes.  Flip and cook for another 30 seconds.

Wash and blot dry the watercress or rocket.  Quarter the lime.  Arrange a few sprigs of watercress or rocket on the plates.  Place three sweet potato fritters on each and top with the seared scallops.  Spoon 1/2 tsp of crème fraîche over the scallops with a drizzle of sweet chilli sauce.  Serve with wedges of lime.