A beautifully fresh scallop needs very little adornment. Just a little something underneath, to bring out the sweetness and freshness is all that’s called for. Here, I’ve paired one golden, seared scallop with mango salsa.
Searing hot pan, lots of butter and a little bit of time on either side is all you need.
Ingredients
2 ripe mangoes, diced
1 jalapeno, very finely diced
½ large purple onion, very finely diced
¼ cup finely minced fresh coriander
1 glove of garlic, finely minced
juice of ½ lime
sea salt to taste
black pepper to taste
a drizzle of olive oil is optional
4 large scallops (that’s one per person as an appetizer)
Method
For the salsa, gently toss all ingredients together, cover and refrigerate.
For the scallops, drain and pat dry with a clean towel, then salt and pepper both sides. Heat a non-stick or cast iron pan over med-high heat. Add either oil or clarified butter to the pan, then sear the scallops. Do not crowd the pan or the scallops with poach rather than sear. Turn when the first side is golden.
Place a dollop of salsa in the centre of the plate and place the scallop on top. Garnish with a sprig of coriander and a small wedge of lime.
In other news: here's a scallop recipe I did for Food & Drink magazine...
