Spiced Scallops with Smoky Corn Puree

Serves 4
Time 15 minutes


12 scallops
12 scallop shells
1 tbsp extra virgin olive oil

Spice Mix
½  tbsp smoked paprika
1 clove garlic, crushed
½ tsp ground celery seeds
½ tsp dried oregano
½ tsp dried thyme
Salt and pepper

Corn Puree
2 corn cobs, charred
½ x 270ml can AYAM coconut milk
Salt and pepper
1 tbsp chopped coriander
1 tbsp coconut oil


For the spice mix, combine spice mix ingredients in a bowl, set aside. Dust scallops in spice mix and olive oil, coating evenly.

Add the corn ingredients to a food processor and puree. Spoon a tablespoon of the puree into each scallop shell and top with a scallop. Place under a hot grill for 4 – 5 minutes.