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Seared scallops with a sweet potato cake and curry oil

Make Seared scallops with a sweet potato cake and curry oil at home with Olive Oil, Curry Powder, and Milk. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tbsp
• 1/2 tsp
• 2 tbsp
• 1 tbsp
• 3 tbsp
• 1 tsp

Method (preview)

1. 1

   For the seared scallops, heat a frying pan until smoking hot.

2. 2

   Rub the olive oil over the scallops, season with salt and freshly ground black pepper and fry for 1-2 minutes on each side.

3. 3

   Remove from the heat and keep warm.

4. 4

   For the sweet potato cake, place the chopped sweet potato into a pan of boiling salted water and boil until tender.

5. 5

   Drain and return to the pan.

6. 6

   Mash the cooked potato with the rest of the potato cake ingredients, except the olive oil, until smooth.

7. 7

   Using your hands, shape into a patty.

8. 8

   Heat the olive oil in a pan and fry the sweet potato cake until golden on all sides.

9. 9

   Remove from the pan and drain on kitchen paper.

10. 10

    For the curry oil, gently heat the olive oil, curry powder and vanilla seeds together in a pan for 2-3 minutes, then strain through a sieve.

11. 11

    To serve, place the sweet potato cake onto a serving plate, top with the scallops and pour over the curry oil.