Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, braai mackerel and scallops with padron peppers, aubergine and sweet corn. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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. Chef Todd Gray demonstrates how to prepare Pan Seared Sea Scallops with sweet corn and red peppers.
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 daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Braai mackerel and scallops with padron peppers, aubergine and sweet corn is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. 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 that.
The ingredients needed to make Braai mackerel and scallops with padron peppers, aubergine and sweet corn:
- Prepare 3 fresh mackerel
- Prepare 8 scallops
- Take 1 packet padron peppers
- Take 2 sweet corn
- Prepare 1 aubergine
- Get 2 Lemons
- Get 1 bunch thyme
- Get 2 cloves garlic
- Make ready Olive oil
- Make ready Good sea salt
Peter Piper & Pickled Peppers (Питер Пайпер и маринованные перчики). A peck of pickled peppers Peter Piper picked. Smoked aubergine and pepper salad with pomegranate molasses. Sabrina Ghayour's recipe for sweet and smokey vegan aubergine salad would make the perfect addition to a generous sharing spread.
Instructions 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. 😋
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 oil I prefer to use for this dish. Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened. Scallops are one of my favorite foods, some of my popular scallop recipes are Seared Scallops over Risotto, Blackened Scallops with Horseradish Sauce, and Scallop Fresh scallops should have a white and firm flesh with no fishy odor, with a slightly sweet scent and should be cooked the same day. It is sweeter, softer and less uniform. In fact, it is so sweet you need to balance it with lots of savoury stuff, hence the feta.
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