Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, braai mackerel and scallops with padron peppers, aubergine and sweet corn. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Braai mackerel and scallops with padron peppers, aubergine and sweet corn is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. Braai mackerel and scallops with padron peppers, aubergine and sweet corn is something that I have loved my whole life.
Sweet corn with cream underlines the sweetness of scallops, and slightly spicy poblanos with cilantro provide the contrast. This is an easy summer dish, perfect for any night of the week, but make no mistake, it's also worthy of a weekend dinner with your favorite people. Add fresh chilli, parmesan and a dab of creamy butter to your sweetcorn for a taste sensation. Heat the butter then add the Parmesan Cheese, parsley and chilli.
To get started with this recipe, we have to prepare a few components. You can cook braai mackerel and scallops with padron peppers, aubergine and sweet corn using 10 ingredients and 7 steps. Here is how you can achieve it.
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The ingredients needed to make Braai mackerel and scallops with padron peppers, aubergine and sweet corn:
- Take 3 fresh mackerel
- Prepare 8 scallops
- Prepare 1 packet padron peppers
- Prepare 2 sweet corn
- Take 1 aubergine
- Prepare 2 Lemons
- Take 1 bunch thyme
- Get 2 cloves garlic
- Prepare Olive oil
- Get Good sea salt
I've tried frying Padrón peppers in pure, smoking hot olive oil, but the high heat produces a more intense peppery, pungent flavor in the softer and sweeter Spanish Arbequina olive. We grilled the sweet corn that night in addition to enjoying a variety of our own produce prepared in various ways. The leftover corn inspired me to create this recipe for Seared Scallops with Smoky Sweet Corn Puree. Sea scallops always lend an elegant note to any meal and they are so easy and.
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Steps to make Braai mackerel and scallops with padron peppers, aubergine and sweet corn:
- Light the BBQ and wait for the coals to turn white
- Wrap the sweet corn in tin foil with some chilli flakes and some butter. Place adjacent to the coals under the grill
- Make a marinade for the mackerel from rosemary, crushed garlic, olive oil, sea salt, lemon juice and pepper. Rub on the fish
- Slice the aubergine lengthways into flat strips. Season the peppers and aubergine with oil, salt and pepper. Place on the grill, turn once blackened
- TIP: Slice a lemon and place on the Braai. Cook the mackerel on top to stop it from sticking and to impart flavour.
- In the last couple minutes sear the scallops on a hot part of the grill.
- Season the padron peppers with salt. Serve and enjoy. 😋
The leftover corn inspired me to create this recipe for Seared Scallops with Smoky Sweet Corn Puree. Sea scallops always lend an elegant note to any meal and they are so easy and. Pan-seared scallops cooked in the flavorful oil left behind when you cook chorizo—it's basically liquid gold. Gently mix in buttermilk and cilantro. Taste and season with more salt if needed.
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