Gourmet Tupperware

Scallops with chilli corn puree and julienned apple

And it’s not all about appearance either; these succulent little scallops are an excellent low fat high protein option, as well as a great source of magnesium and potassium. The creamy sweetcorn purée is also packed with fiery chilli and anti-inflammatory rich turmeric to help curb any looming coughs and colds. Last but not least, a refined finish of julienned apple because an apple a day…..

Method

Heat 1 tbsp macadamia nut oil in a pan. Add the onion and fry for 2-5 minutes until translucent.

Add the pepper, jalapeno and the spices and continue to stir until fragrant. Finally, add the sweet corn stirring until cooked.

Transfer into a food processor, with 1 tbsp greek yoghurt and plenty of seasoning, and pulse until you have a slightly textured puree.

Transfer into a saucepan and set aside.

Heat 1 tbsp macadamia nut oil in a frying pan. Fry the scallops until golden, squeezing over the juice of ½ a lemon when cooked.

Julienne the apple into neat thin strips.

Reheat the sweet corn puree until piping hot. Serve the sweet corn puree in a large bowl. Top with scallops, julienned apple and coriander.  

Serve immediately.