Grilled Scallop and Snails on Thai-curried Butternut Squash Purée with Sweet Potato Crisps.

Ingredients

Contains: milk, peanut, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 400g/14oz butternut squash
• 500ml/17fl oz peanut oil
• 1 smallish orange fleshed sweet potato
• 2 red peppers
• 3 red chillies, halved lengthways, stem removed
• 6 cloves garlic
• 200g/7oz ginger
• 100g/ 3½oz galangal
• 5 lime leaves
• 2 lemon
• 50g/2oz grated pale palm sugar
• 6 large diver caught scallops
• 50g/2oz butter
• 1 clove garlic
• 18 snails, prepped, in brine
• 150ml/5fl oz roast chicken
• the juice of one lime
• a handful of chopped parsley
• a handful of mizuna leaves
• salt and freshly ground black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Peel the butternut squash and cut into small cubes. Halve the red peppers, remove seeds, and grill skin-side up until charred, about 10 minutes. Cover until cool, then peel and cut into strips.

2. Pound or blend 3 chillies, 6 garlic cloves, 100g ginger, 100g galangal, 3 lime leaves and the palm sugar into a paste. Thinly slice the remaining 100g ginger and tear the last 2 lime leaves.

3. Warm a splash of peanut oil in a saucepan over medium heat. Fry the paste for 3 minutes, then add the squash, sliced ginger, torn lime leaves and the 150ml roast chicken stock. Simmer covered for 25 minutes until tender.

4. Blend the squash mixture until smooth, adding a splash of water if needed. Season with salt and pepper, and keep warm.

5. Slice the sweet potato very thinly. Dry the slices, then fry in hot peanut oil at 350°F (177°C) for 2 to 3 minutes until crisp. Drain on paper towels and salt lightly.

6. Drain the snails from the brine, rinse and pat dry. Melt a third of the butter in a pan with the 1 chopped garlic clove, add the snails and cook 4 to 5 minutes until piping hot all the way through to 145°F (63°C).

7. Pat the scallops dry and season. Heat a little peanut oil in a hot grill pan or skillet and cook 90 seconds per side until opaque and flaky at 145°F (63°C). Add the remaining butter and a squeeze of lemon juice at the end.

8. Toss the roasted pepper strips with the juice of one lime, the juice of the remaining lemon, chopped parsley, mizuna leaves and a pinch of salt.

9. Spoon the squash purée onto plates. Top with scallops, snails and the pepper salad, then add the sweet potato crisps. Serve with lemon wedges.