Curried scallops with its tenderness paired with the crispy hash browns offer a delicious blend of taste and texture, the perfect appetizer to serve guests and to eat at home!
8 U.S. Round Hash Browns
75ml Coconut Milk
Half an onion
1/3 Yellow pepper
1/3 Red pepper
35g Yellow Curry Powder
5g Mint Leaves
10ml Olive oil
Prep Time: 8min | Cook Time: 25min
Wash the yellow and red peppers, remove the stems and seeds, and then slice them finely. Cut the onion finely, wash the limes and cut in half.
Heat a pan with olive oil and fry the scallops until lightly charred on both sides, then remove from the pan and cut in half horizontally.
Heat the remaining olive oil in the same pan, sauté the shredded onion, pour in a small bowl of water, add the coconut milk and curry paste and cook until the curry melts, stir in the shredded red and yellow pepper and cook until the soup thickens, then turn off the heat.
Place the U.S. Round Hash Browns in an air fryer, cook at 200 degrees for 10 minutes, then remove from the air fryer.
Put shredded red and yellow pepper on every piece of hash brown, lay a piece of scallop on top, use a spoon to drizzle the curry sauce, add a squeeze of lime and garnish with mint leaves.
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