Saint jacques poêlées au lait de coco avec sa purée de patate douce (Scallops in Coconut Milk with Mashed Sweet Potatoes)
Saint jacques poêlées au lait de coco avec sa purée de patate douce (Scallops in Coconut Milk with Mashed Sweet Potatoes) is a traditional Togolese (from Togo) recipe for a classic dish of scallops cooked in coconut milk with sweet potatoes. The full recipe is presented here and I hope you enjoy this classic Togolese version of: Scallops in Coconut Milk with Mashed Sweet Potatoes (Saint jacques poêlées au lait de coco avec sa purée de patate douce).
Combine the fish heads, tomatoes, ginger, garlic, shallot and 500ml water in a pan. Bring to a boil, reduce to a simmer, cover and cook for 20 minutes. Turn into a fine-meshed sieve and press down on the ingredients to extract as much of the stock as possible.
Add the coconut milk to the fish stock and set aside.
Peel and chop the sweet potatoes, add to a pan of salted water and boil until tender. Drain the sweet potatoes, mash and work in enough of the coconut milk mixture to give a smooth purée. Add a knob of butter and place in a low oven to keep warm.
Heat the olive oil in a pan, add the scallop meats and corals and fry for about 1 minute per side.
Arrange the sweet potato mash in a serving dish. Arrange the scallops and rose around the outside. Pour over a little of the coconut milk sauce and serve accompanied by the remaining coconut milk sauce.
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