SCALLOP, AVOCADO & SWEET POTATO CANAPÉS

Cook: 30 mins | Serves: 4-6

Ingredients

• 1 sweet potato

• 2 tbsp olive oil

• ½ tsp ground coriander

• Sea salt

• Freshly ground pepper

For the avocado purée

• 200g can edamame beans

• 1 ripe avocado

• 40g fresh ginger

• A handful of fresh mint leaves

• A handful of coriander

• ½-1 chilli, seeds removed

• 2 limes

• 12 scallops

• 1 tbsp sesame seeds

Method

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.

2. Place the sweet potato rounds on a baking tray and toss with 1 tbsp olive oil and ½ tsp ground coriander and sea salt. Arrange in a single layer and bake for 10 mins. Then flip them over and bake for a further 5-10 mins or until crisp. Remove and leave to cool.

3. To make the purée, drain and rinse the edamame beans and place into a food processor. Halve the avocado and add in the flesh. Peel and finely grate in the ginger. Roughly chop the mint leaves and coriander (save a few leaves for garnish). Roughly chop the chilli. Add the herbs and chilli to the processor. Zest and juice in 1 lime. Pulse till you have a smoothish paste. Add more chilli and seasoning, if necessary.

4. Pat the scallops dry. 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. Remove, drizzle with lime juice and keep warm. Repeat with the remaining scallops.

5. Dollop a heaped teaspoon of the 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 and serve.

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