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Peruvian Scallops With Sweet Potato Mash

A community recipe by blackpoppy

Not tested or verified by Nigella.com

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Introduction

This is a lovely treat when you can find fresh scallops . The fresh summery flavours transport you to far away lands .

Ingredients

Serves: 1

Metric Cups

Sweet Potato Mash

1 medium sweet potato
3 tablespoons coconut milk
1 grinding black pepper
1 clove garlic

Scallops and Salsa

3 large scallops
1 tablespoon olive oil
1 small jalapeno chilli
1 juice of lime
1 stalk spring onion (or red onion)
sprinkling of coriander leaf

Rough Crushed Guacamole

1 medium avocado
1 juice of lime
1 medium jalapeno chilli
1 clove garlic
1 small red onion
sprinkling of fresh coriander
pinch of salt

Sweet Potato Mash

1 medium sweet potato
3 tablespoons coconut milk
1 grinding black pepper
1 clove garlic

Scallops and Salsa

3 large scallops
1 tablespoon olive oil
1 small jalapeno chilli
1 juice of lime
1 stalk scallion (or red onion)
sprinkling of cilantro leaf

Rough Crushed Guacamole

1 medium avocado
1 juice of lime
1 medium jalapeno chilli
1 clove garlic
1 small red onion
sprinkling of cilantro
pinch of salt

Method

Peruvian Scallops With Sweet Potato Mash is a community recipe submitted by blackpoppy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Boil potato until soft , meanwhile make salsa sauce for scallops.

Then roughly chop the avocado and mix with the other guacamole ingredients crushing lightly with a fork set aside.

When potato is done, blend with a hand blender with coconut milk, garlic and black pepper, sprinkle with coriander and ground black pepper.

Grill or saute the scallops briefly.