Scallops are the meat of the Mediterranean scallop Pecten jacobaeus. “Coquille” is French for shell and therefore belongs to the shellfish taxonomy.
They are very tasty and very easy to prepare. Heat up a pan with oil, add the scallops, fry for two minutes, turn over and fry the other side for two minutes as well. It’s that simple.
When baking the scallops, make sure you keep the inside nice and juicy. It’s fairly easy to colour them brown at the top and bottom, but don’t overcook them.
We do not add the butter from the start, but a little later on. Otherwise, there is a high chance that the butter will burn before the scallops are fried. The butter enriches the flavour of the meat.
Pan-seared scallops with mango chutney
- 6 scallops
- olive oil
- black pepper
- 1 tbsp butter
- 1 mango ripe
- 1 shallot finely chopped
- 1 clove garlic grated
- 1 tsp ginger grated
- 1/2 jalapeno minced
- 1 tbsp lime juice
- 1 tbsp chilli sauce
- 1 tsp brown sugar light
- black pepper
- Peel the mango, remove the flesh from the seed and then cut it into pieces. Place the mango in a food processor and puree until smooth.
- Strain the mixture until you have about 150 ml. If it is too thick to strain, you can add a few tablespoons of water to liquify it a little bit.
- Heat oil in a saucepan and add the garlic, shallot, jalapeño and ginger and fry for 3 minutes over a medium heat.
- Add the mango mixture and let everything simmer for 3 minutes.
- Then add the lime juice, chili sauce and sugar and let it simmer for another 2 minutes.
- Place the mango chutney in a bowl and let it cool down to room temperature.
Fry the scallops
- Pat the scallops dry with kitchen paper and sprinkle them with salt and pepper.
- Heat oil in a cast iron skillet over medium heat until it almost starts smoking. Place the scallops on a flat area of the pan and cook them for 2 minutes.
- Add the butter, turn the scallops over and scoop the melted mixture over the scallops with a spoon.
- Place the scallops on a plate and finish the dish with a teaspoon of mango chutney on top.