Seared Scallops with Mango Pepper Sauce

Seared Scallops with Mango Pepper Sauce

Seared Scallops with Mango Pepper Sauce

Yield: Serves 4


Ingredients

1 ½ lb. sea scallops, small muscle removed
Kosher salt
Pimentón ahumado (Spanish smoked paprika)
2 Tbsp. vegetable oil
1 small shallot, minced
1 cup mango, diced
4 each peppadew pickled peppers, diced
Juice of ½ lime
1 bunch watercress


Preparation

Oven Temperature: 550-580 degrees

Season the scallops with salt and smoked paprika.

Flame Height: 5

Heat oil in a small saucepan in the doorway of the oven for a minute and add the shallot. Cook for a minute or 2 to soften and then add mango and peppers. Stir occasionally as the mango starts to break down and the mixture begins to simmer.  Depending on the ripeness of the mango you may need to add a bit of water.

Purée this mixture with the lime juice in a blender.   Season to taste with salt and smoked paprika.  Set aside while you cook the scallops.

Heat a cast iron pan or sizzle skillet in the center of the oven for 5 minutes.  Make sure the pan is large enough to accommodate the scallops without crowding; otherwise use 2 pans.

Pat the scallops dry with a paper towel and oil then very lightly.

Sear the scallops in the hot skillets in the center of the oven just for about 2 minutes or until well browned on the bottom and easily released from the pan with a spatula.  Turn once and cook for just another minute or so until done to your liking.

Serve on a bed of Mango Pepper Sauce with watercress for a garnish.


One Review to “ Seared Scallops with Mango Pepper Sauce ”

  1. woodstone_admin Says:

    Well, I tried your recipe, with a couple of variations. I was unable to find pickled pepadews peppers, or any pickled peppers (besides pepperoncini), so I roasted some sweet red chilies and used them instead. I can’t say I’ve ever had pickled pepadews, but my guess is that they would be slightly tart from pickling, and maybe a little spicy, so I added about a half teaspoon of rice wine vinegar, more lime juice, and also about a half teaspoon of ground chipotle. The sauce had a tiny bit of heat to it but not too much, and it was very flavorful. I especially liked the fact that the sauce didn’t overpower the flavor of the scallops, which were awesome. My guests loved them also. Thanks again for the wonderful recipe!

    Dean


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