Piquant Scallops with Deep Fried Beetroot

Piquant Scallops with Deep Fried Beetroot & Nespresso Match

This recipe, created by Jax Hamilton was a hit at our Nespresso VIP Evening. Serve the dish with a ristretto extraction of Nespresso Milano Limited Edition. Enjoy!

cook time

20 mins

 prep time 

10 mins

total time

30 mins

Serves 4


  • Spicy and Sweet Piquant Pepper Paste
  • 150g Peppadew Piquant Peppers, drained
  • 20ml ristretto per serving
  • ½ tsp black pepper, ground
  • 2 cloves garlic, chopped
  • 2 tbsp fresh coriander leaves
  • 2 tbsp fresh parsley leaves
  • 4 spring onions, chopped
  • 2 tbsp fresh ginger, grated
  • 1 lime, zest
  • 2 tsp sesame oil
  • good pinch salt
  • To serve
  • 150ml vegetable oil
  • 2 medium beetroot
  • Knob of butter
  • Drizzle of oil
  • 12 scallops
  • 200ml coconut cream
  • 1 lime (juice only)
  • Salt and freshly ground black pepper


  1. Pop all Piquant Pepper Paste ingredients in a food processor and blend or whizz to a smooth paste with a hand blender.
  2. Pour oil into a deep pan, bring to 360 degrees celcius or my way, pop a wooden spoon in the oil when bubbles appear around the surface – you’re good to go.
  3. Thinly slice your beetroot and carefully deep fry until crisp.  Drain on kitchen paper.
  4. Take your scallops and using some kitchen paper, carefully pat dry. 
  5. Add butter a little oil to a pan, turn up the heat, pop them into the pan when it’s nice and hot – listen for the sizzle peeps!  Cook your scallops in batches (if necessary, as you don’t want to crowd the pan) for 3 minutes each side. 
  6. For the perfect scallop, you want to caramalise the outside, whilst the inside is just warm and translucent.  Remove from the pan and set aside – keep warm.
  7. Reduce the heat and place your paste in the warm oil, cook, stirring for 3 – 5 minutes, until nice and fragrant, then pour in the coconut cream. Cook for a further 2 minutes.
  8. Place scallops on the plate, drizzle with sauce and garnish with deep fried beetroot!
  9. Match with a ristretto extraction of Nespresso Milano Limited Edition.
  10. Sexy! Sexy! Sexy! Starter or Ding! Dong! Serve on a dressed salad for lunch.