- 1 sweet potato
- 2 tbsp olive oil
- 1/2 tsp ground coriander
- Sea salt
- Freshly ground pepper
- 200g tin of edamame beans
- 1 ripe avocado
- 40g fresh ginger
- A handful of fresh mint, leaves only
- A handful of coriander
- 1/2-1 chilli, seeds removed
- 2 limes
- 12 scallops
- Fresh herbs, to garnish, such as dill, mint, coriander
- 1 tbsp sesame seeds
You can make the sweet potato crisps 24 hours in advance. Cool them then store in an airtight container. Make the edamame puree up to 3 hours in advance and keep in the fridge till ready to assemble. Fry the scallops just before serving. Serve the remaining edamame dip with the leftover sweet potato crisps.
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Using a mandolin or sharp knife, slice the sweet potatoes into thin rounds (less than ½ cm thick if you can). Pat them dry with kitchen paper or a clean tea towel.
2. Place the sweet potato crisps on a baking tray and toss with 1 tbsp olive oil an ½ tsp ground coriander and salt. Arrange in a single layer. Slide into the oven for 10 mins. Then flip them over and bake for a further 5-10 mins or till crisp. Remove from the oven and leave to cool.
3. To make the avocado and edamame puré, drain and rinse the edamame beans and place into a food processor. Halve the avocado and scoop out the flesh into the food processor. Peel and finely grate in the ginger. Roughly chop the mint leaves and coriander (save a few leaves for garnish). Roughly chop the seedless halved chilli and add that. Add the herbs and chilli to the processor. Zest and juice in 1 lime and add a good pinch of salt and pepper. Pulse till you have a smoothish (but not completely smooth) paste. Taste and add more chilli, salt or pepper if necessary.
4. Pat the scallops dry with kitchen paper or a clean tea towel. Place a frying pan on a high heat for a few mins then drizzle in 1 tbsp olive oil. Carefully place 6 scallops into the pan and fry for 2 mins on each side till caramelised. Lift out of the pan onto a warm plate. Repeat with the remaining scallops, adding more oil to the pan first if you need to. Squeeze some lime juice over the cooked scallops and sprinkle with sea salt.
5. Dollop a heaped teaspoon of the edamame purée onto a sweet potato crisp. Top with a scallop and scatter over some sesame seeds. Repeat with the remaining scallops. Garnish with fresh herbs, sesame and serve.