Easiest Way to Prepare Perfect Braai mackerel and scallops with padron peppers, aubergine and sweet corn

Braai mackerel and scallops with padron peppers, aubergine and sweet corn. Sweet corn with cream underlines the sweetness of scallops, and slightly spicy poblanos with cilantro provide the contrast. This is an easy summer dish, perfect for any night of the week, but make no mistake, it's also worthy of a weekend dinner with your favorite people. Chef Todd Gray demonstrates how to prepare Pan Seared Sea Scallops with sweet corn and red peppers.

Rinse corn under cold water and toss it in half of the marinade. How to Make Seared Scallops with Sweet Corn Risotto Begin by making the pickled padron peppers. You can cook Braai mackerel and scallops with padron peppers, aubergine and sweet corn using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients of Braai mackerel and scallops with padron peppers, aubergine and sweet corn

1. Prepare 3 of fresh mackerel.
2. You need 8 of scallops.
3. It's 1 packet of padron peppers.
4. It's 2 of sweet corn.
5. It's 1 of aubergine.
6. Prepare 2 of Lemons.
7. You need 1 bunch of thyme.
8. It's 2 cloves of garlic.
9. It's of Olive oil.
10. You need of Good sea salt.

Peter Piper & Pickled Peppers (Питер Пайпер и маринованные перчики). Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened. I had corn and scallops and. I've tried frying Padrón peppers in pure, smoking hot olive oil, but the high heat produces a more intense peppery, pungent flavor in the softer and sweeter Spanish Arbequina olive oil I prefer to use for this dish.

Braai mackerel and scallops with padron peppers, aubergine and sweet corn instructions

1. Light the BBQ and wait for the coals to turn white.
2. Wrap the sweet corn in tin foil with some chilli flakes and some butter. Place adjacent to the coals under the grill.
3. Make a marinade for the mackerel from rosemary, crushed garlic, olive oil, sea salt, lemon juice and pepper. Rub on the fish.
4. Slice the aubergine lengthways into flat strips. Season the peppers and aubergine with oil, salt and pepper. Place on the grill, turn once blackened.
5. TIP: Slice a lemon and place on the Braai. Cook the mackerel on top to stop it from sticking and to impart flavour..
6. In the last couple minutes sear the scallops on a hot part of the grill..
7. Season the padron peppers with salt. Serve and enjoy. 😋.

It's a characteristic that's not necessarily bad in all contexts, and one that with a more. Padron chile peppers, botanically classified as Capsicum annuum, are a Spanish heirloom variety that belongs to the Solanaceae or nightshade family. It makes Padrón peppers a lot of fun to eat - a lot like the shishito pepper. It's impossible to know which chili will bring the punch in a batch, so it's a lot like culinary Russian roulette. The taste of the green Padrón pepper is rich: earthy (nearly nutty) and sweet.

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