Moqueca with Scallops

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2 Servings
Qty Unit Ingredient
10 oz Scallops
215 g Purple sweet potato
1 ea Lime
1 cup Coconut milk
3 ea Garlic cloves
2 ea Scallions
½ cup Roasted red peppers
Sub: Roasted jalapenos
½ cup Grape tomatoes (70 g)
1 tbsp Garlic chili sauce
  1. Prep
    1. Dry scallops and season lightly with salt
    2. Cut potato into quarter inch rounds
    3. Cut lime in half; juice one half and cut remainder into wedges
    4. Mince garlic
    5. Cut scallions into thin rounds, keeping green and white parts separate
    6. Cut roasted peppers into small pieces
    7. Cut tomatoes in half
  2. Cook
    1. Put potato and coconut milk into a sauce pan. Bring to a boil then simmer for 8 to 10 minutes (until the potatoes are softened but not mushy)
    2. Add lime juice and mash
    3. Season with salt and pepper and add 1 tsp oil (or a knob of butter)
    4. Cook the scallops, 2 minutes on one side and 30 seconds on the other.
    5. Remove from pan
    6. Add garlic and whites of scallions and cook for 30 seconds
    7. Add a quarter cup of water, roasted peppers, tomatoes, and chili sauce.
    8. Cook until softened (4 to 6 minutes), smashing tomatoes into sauce
    9. Add scallops, and juices back to pan and cook for 3 to 5 more minutes
    10. Serve moqueca over the mashed potatoes