Seared Scallop on a Thai Shrimp & Quinoa Cake

Seared Scallops on Thai Shrimp and Quinoa Cakes

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WOOHOOO! This recipe has just gone through to the semi finals of the Gloria Ferrer Appetizer Challenge – and that just goes to prove that healthy recipes are just as good (if not better) than non healthy ones!! I love these little Thai mouthfuls , they are literally bursting with FLAVOUR. They are dead easy to make and really do add a WOW factor to your party/dinner. If you want to serve them as a starter, just make them a title larger, and serve on a bed of greens.

Ingredients

makes 10 small appetizer size cakes

1 cup of cooked quinoa

6 raw shrimps/prawns (shelled and de-veined)

2 tbsp Claire’s chili lemon grass sauce (recipe below)

2 tbsp egg white

1 tbsp flax seed

3 tbsp water

5 scallops

salt and pepper for seasoning

2 tbsp coconut oil for frying

* mix the flax seed and water together and then use only 1 tsp of the mixture in the recipe

Method

1. Cook off your quinoa (1 cup of quinoa rinsed in 2 cups of water brought to boil and then simmer until all water has evaporated and quinoa is cooked), Allow quinoa to cool.

2. Make up a batch of Claire’s chili lemon grass dressing (recipe below)

3. Peel and de-vein your prawns/shrimps

4. Mix your flax seed with the water and allow to sit for 3 minutes. Then use 1 tsp of the completed mixture (not all of it) (keep the remainder in your fridge it can be used as a binder in many dishes)

5.In a blender add all your ingredients (quinoa, flaxseed mix, egg white, prawns/shrimps, chili lemon grass sauce)

6. Mix until prawns/shrimps are small pieces.

7. Form into small round and flat shapes (like the picture) About 1 tbsp will make 1 ‘cake’

8 Heat coconut oil in a fry pan and when the oil gets hot, fry the cakes until they are brown on both sides.

9. In a separate fry pan, heat the coconut oil to a high heat.

10. Pat dry the scallops and season with a little salt and pepper

11. Sear the scallops in hot oil for about 2-3 minutes until brown and slightly crispy on each side.

12. Halve scallops and place them on each Thai cake.

13. Drizzle with a little of the chili lemon grass dressing

Guilt free Thai appetizers! You can even serve these alongside the Vietnamese chicken spring rolls and a salad for a healthy Asian dinner or lunch!

Claire’s chili lemon grass dressing

Make up a batch of this and keep it in your fridge. It’s a great dressing for salad, for drizzling over chicken or seafood or adding to dishes (like this one!) or to Asian themed soups.

Ingredients

6 tbsp fish sauce
6 tbsp lime juice
Pinch sugar
1 teaspoon red pepper flakes
1 inch lemon grass
1 small garlic clove
2 tbsp chopped coriander/cilantro

Method

Mix all the ingredients together with a hand mixer or in a blender (making sure the lemon grass is fully blended)

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Feedback is the most important thing I can receive to make this blog useful to you. Please feel free to leave me any comments at all. I would truly love to hear from you. Thanks, Claire Preen

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