Seared Scallops With Chakalaka and Crisp Mealie Pap
- Mealie Pap
- Chakalaka
- 30 large fresh scallops
- Coarse salt, freshly ground black pepper, to taste
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- 1 bunch cilantro, chopped fine
|
Directions:
Make mealie pap. While mealie pap is cooling, make chakalaka and keep warm. Cut mealie pap into six slices. Brown in a non-stick pan in two tablespoons of butter until golden on both sides. Keep warm. Remove muscle from scallops and dry scallops on a paper towel. Season with salt and pepper.
Heat olive oil in a non-stick pan over medium-high heat. Sear scallops until golden brown, about three minutes on each side. When you turn the scallops to brown the other side, add two tablespoons of butter.
To serve, place scallops on warm chakalaka with mealie pap cake on top. Garnish with chopped cilantro, and serve immediately.
Serves 6
Recipe By: Anette Grecchi Gray
