CITRUS SCALLOPS & CORN SALAD

Recipe by : Le Fit Cook
Wine pairing : Felix Weszeli Grüner Veltliner
Output : 2 portions
Preparation time : 20 min
Chilling time : 29 min

Ingredients and quantities

Purée

• 1 cup (250 ml) sweet potato, cubed 
• 1 cup (250 ml) cauliflower, coarsely chopped 
• 1 head garlic, halved 
• ½ onion, cut into large chunks 
• 2 tbsp (30 ml) coriander seeds 
• 2 tbsp (30 ml) grated Parmesan cheese 
• 2 tbsp (30 ml) milk of your choice 
• 1 tbsp (15 ml) maple syrup 

Scallops

• 10 scallops, ready to use 
• 1 lime (zest only) 
• 1 lemon (zest only) 

Salads

• 1 ear of corn 
• ½ cup (125 ml) peas, thawed 
• ½ red onion, chopped
• 1 lime (juice only) 
• 1 lemon (juice only) 

Steps

1. Place sweet potato, cauliflower, onion, coriander seeds, corn on the cob and 1 tbsp (15 ml) salt in a large pot of boiling salted water. 
2. After 5 min. of cooking, remove corn cob. Continue cooking the potato and cauliflower for a further 20 minutes. Remove sweet potato and cauliflower and drain. 
3. In a food processor, combine the boiled sweet potato and cauliflower, Parmesan, milk and maple syrup. Season with salt and pepper and purée until smooth. Set aside for later. 
4. Using a knife, cut along the cob to remove the corn kernels. Place corn kernels in a bowl with all other salad ingredients. Season with salt and pepper and mix well. Set aside 
5. Place all scallop ingredients on a plate. Add a drizzle of oil and season with salt and pepper. Mix well. 
6. In a skillet over high heat, spray with oil, place scallops. Cook for 2 minutes on each side. 
7. Serve scallops with salad and mashed potatoes. 

Tip

To add an extra layer of flavor to the dish, why not deglaze the scallops at the end of cooking with a glass of Wezeli Felix Grüner Veltliner wine!