Serves 4
Time 15 minutes
Ingredients
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
Method
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.
