Home » Explore » Sailboats Galley » Sailboat Galley – Barbecued Scallops with Sweetcorn Puree

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.

OceanWaveSail Galley-Barbecued scallops with sweetcorn puree

Prep Time

10 mins

Cook Time

44 mins

Total Time

54 mins


4 sailors


For the sweetcorn puree:

For the sobrasada crumb:

How to prepare it:

  • Pre-heat your oven grill.
  • To prepare the sobrasada crumb, melt the butter in a medium sized sauce pan, add the sobrasada and gently cook for 2 minutes, breaking the sausage meat up. Combine in a food processor with the crumbs and hazelnuts and blend in pulses until fully combined. Season with salt and pepper. Spread on a double layer of cling film and roll into a sausage the thickness of the diameter of the scallops, tying both ends up. Chill in the refrigerator.
  • For the sweetcorn puree, cook the sweetcorn kernels for 20 minutes in boiling water. Once cooked, place in a food processor with a couple of tablespoons of the cooking liquid, the butter, crème fraîche and season with salt. Blend until fully combined, keep warm.
  • Heat a large frying pan and add 1 tablespoon of the oil. Season the scallops with salt and fry for 2 minutes or each side or until golden brown. Place a slice of the sobrasada sausage crumb on each scallop and grill until melted.
  • Heat the sweetcorn puree and place one tablespoon on each scallop shell and place one scallop on top, serve with some crusty bread and a chilled glass of Albariño.
error: Content is protected !!