Sailboat Galley – Barbecued Scallops with Sweetcorn Puree

Milk will help tenderize these and get rid of their fishy taste and odor. It can also help extra particles of sand. To do this, rinse them with cold water and then soak them for one hour and then blot them dry as directed above.

The best way to cook Barbecued scallops with sweetcorn puree is by searing them. Seared scallops are cooked on the stovetop, usually in a cast iron skillet to get an excellent sear, using butter or oil to get them nice and crispy.

High-Nitrate Vegetables to Limit: A baby under six months old should not eat home-prepared high-nitrate vegetables, including beets; broccoli; cabbage; carrots; celery; collard greens; lettuce; spinach, and turnips. It is best to wait until your child is a year old before feeding them these vegetables.

You can also place a small slice of just sobrasada sausage for a more punchy porky flavor. The sweetcorn puree complements really well the scallops, whilst the sobrasada crumb provides a wonderful earthy flavour.