recipes:moqueca-with-scallops
Moqueca with Scallops
| 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 |
- Prep
- Dry scallops and season lightly with salt
- Cut potato into quarter inch rounds
- Cut lime in half; juice one half and cut remainder into wedges
- Mince garlic
- Cut scallions into thin rounds, keeping green and white parts separate
- Cut roasted peppers into small pieces
- Cut tomatoes in half
- Cook
- 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)
- Add lime juice and mash
- Season with salt and pepper and add 1 tsp oil (or a knob of butter)
- Cook the scallops, 2 minutes on one side and 30 seconds on the other.
- Remove from pan
- Add garlic and whites of scallions and cook for 30 seconds
- Add a quarter cup of water, roasted peppers, tomatoes, and chili sauce.
- Cook until softened (4 to 6 minutes), smashing tomatoes into sauce
- Add scallops, and juices back to pan and cook for 3 to 5 more minutes
- Serve moqueca over the mashed potatoes
recipes/moqueca-with-scallops.txt · Last modified: 2021/05/31 13:07 by sking
