Spiced scallops with cauliflower potato and pea mash
Ingredients
- 12 scallops, patted dry
- 1 teaspoon smoked paprika
- 1 teaspoon chilli powder
- 1/2 teaspoon finely ground salt
- 1 teaspoon garlic granules
- 1 teaspoon olive oil
- 1 large cauliflower, cut into florets
- 4 potatoes, peeled and cut into cubes
- 2 cups frozen peas
- 1 tablespoon butter (optional)
- Salt and pepper
Preparation
Put the cauliflower and potato in a large saucepan. Cover with cold water. Bring to the boil and cook till the vegetables are tender and almost cooked through.
Add the peas and cook for another few minutes to cook the peas. Drain well, especially the cauliflower as it can hold a lot of water and you don’t want your final mash to be watery. Squeeze the mash well in a clean tea towel.
Mash all the vegetables together, season well and if using, add the butter and mix well. That’s the mash done!
Note: if you have a really big cauliflower you can roast a few of the little florets for another flavour and texture to the final dish.
While the vegetables are cooking, mix the paprika, chilli, salt and garlic granules in a small bowl.
Press each scallop into the spice mix.
Heat the olive oil in a frying pan over a medium heat.
Put the scallops into the hot pan, spice side down, cook for 30 seconds. Be careful as the spices can burn very easily. Turn over and cook for another minute or so depending on how big your scallops are and how cooked through you like them to be.
Tip: cut the potatoes a little bigger than the cauliflower so they’re ready at the same time.
