Spicy Scallops on a Bed of Wontons with Pea and Mint Puree with Sweet Chilli Sauce and Seaweed
Spicy Scallops on a bed of Deep fried Wontons with Pea and Mint Puree recipe that is suitable for a starter or main course.
12 King scallops (large), roes and tough mussel on their sides removed
1 garlic clove, crushed
1 tsp. ground cumin
1 tsp. paprika
2 tsp. lime juice
1 tsp. sesame oil
Pea and Mint Puree
300g fresh peas, (frozen ones will do if not available)
2 tbsp. mint, roughly chopped
100-125g crème fraiche or sour cream
pinch of salt
3 Savoy cabbage leaves, shredded and dried thoroughly
1 tsp. caster sugar
1/2 tsp. five spice powder (optional)
1 pinch Maldon Salt
12 wonton skins
Oil for deep-frying
Thai Sweet Chilli Sauce
Marinade: Mix together the marinade ingredients in a bowl large enough to hold the scallops. Cover and place in the refrigerator for up to 2 hours.
Pea and Mint Puree: Cook the peas in a pot of boiling water for a couple of minutes so that they are just cooked. Refresh them in cold water to stop them from over cooking. Place the peas, mint, salt and 3 tablespoons of crème fraiche in a food processor and puree so that the mixture is smooth but not runny. If the mixture is too stiff or if you desire a smoother texture add the final tablespoon of crème fraiche and process briefly again.
Seaweed: Heat oil in a deep fryer, wok or large saucepan to 190°C. Add a handful of cabbage and deep fry for 1 minute so that it is crispy (be careful when placing it in the oil, as it will spit). Drain the cabbage on paper towelling, and repeat this process until you have used all the cabbage. Place the crispy cabbage in a bowl, add the sugar, 5 spice (if using) and salt, and toss it together well. Set aside until ready to use. Keep the oil hot to cook the wontons.
Wontons: Fry the wontons in oil at 190°C a couple at a time for about 1 minute so that they are crisp (try to keep them reasonable flat). Remove the wontons from the oil and drain on paper towelling repeat this process until you have used all the wonton skins. Set aside until ready to serve.
To Cook the Scallops: Cook the scallops on a hot BBQ or griddle pan for a couple of minutes on either side. Remove from the heat and keep warm.
To Serve: Place 2 wontons on the centre of each plate, slightly overlapping them. Evenly distribute the pea puree on the centre of the wontons. Place three scallops on the pea puree and a drizzle of Thai sweet chilli sauce on top of the scallops. Sprinkle the cabbage over the scallops. Serve at once.