Seared scallop and mango salsa salad

Name: Seared scallop and mango salsa salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: Serves 4
Ingredients: 16 large scallops; 1 tablespoon olive oil; 15 g (½ oz) unsalted butter; baby salad leaves, to serve; 2 large French shallots, finely chopped; 2 green chillies, finely chopped; juice of 2 limes; a few sprigs of fresh coriander, to garnish; 6 ripe tomatoes; 2 ripe mangoes; 15 g (½ oz) fresh coriander leaves, finely chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

Salads

By Le Cordon Bleu

Published 2001

About

A very pretty starter for a special occasion. The scallops and salsa can be prepared ahead, leaving just the brief cooking of the scallops to the last minute.

Ingredients

16 large scallops
1 tablespoon olive oil
15 g (½

Starter
Pescatarian
Gluten-free

Method

If the scallops are in their shells, remove them by sliding a knife underneath the white muscle and orange roe. Wash the scallops to remove any grit or sand, then pull away the small tough shiny muscle and the black vein, leaving the orange roe intact. Dry the scallops on paper towels, cover and chill.
To make the mango salsa, bring a small pan of water to the boi