Ayamase with Orkney Scallop, Shito and Green Plantain Chips Recipe

Name: Ayamase with Orkney Scallop, Shito and Green Plantain Chips Recipe
Total time: 120 min
Ingredients: 500ml of grapeseed oil; 500g of tiger prawns, peeled, de-veined; 1 smoked mackerel fillet; 250g of red onion, finely diced; 5g Scotch bonnet paste; 10g of ginger paste; 15g of garlic paste; 350g of tomato paste; 45ml of soy sauce; 45ml of fish sauce; 100g of grapeseed oil; 400g of yellow onions, finely sliced; 300g of green pepper, deseeded, finely sliced; 10g of garlic paste; 5g of fine salt; 5g of caster sugar; 5g of scotch bonnet chillies; 1g of ground black pepper; 100ml of chicken stock; 250g of baby spinach; 2 green plantains; 30g of smoked paprika; 2g of dried piri piri chilli; 100g of dried scallop roe, or dried smoked scallop roe; sea salt, to taste; oil, for deep-frying; 6 XL live hand-dived scallops; grapeseed oil; unsalted butter; lemon juice

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Fresh Orkney scallops are here served with ayamase stew, a West African stew made from green peppers, plantain chips and prawn and mackerel-infused shito XO sauce.

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