Nothing can beat a dish of perfectly cooked pan-seared scallops. The brine of the scallops paired
with the natural sweetness of the mangoes create a luxurious flavor that is sensational to the taste buds.
2 ripe sweet mangoes; diced
3 tablespoons granulated sugar
1 tablespoon lemon juice
6 fresh jumbo scallops; cut horizontally in half
salt & pepper
In a blender or food processor, puree the diced mango, granulated sugar, and lemon juice until contents are smooth and free of lumps, and set aside.
Heat a large non-stick frying pan over high heat until smoking hot. Add a drizzle of olive oil to the pan and swirl around to coat the pan.
Season scallops with salt and pepper and place into the pan in a clockwise direction. (The pan should make a sizzling sound.)
Cook for 1 minute, or until the bottom of the scallop is golden brown. Going in the same clockwise direction as previously, flip the scallops and cook for an additional minute, or until the bottom is golden brown.
Line a plate with paper towels. When the scallops are cooked, transfer them to the plate to absorb any excess oil. (To check whether the scallops are fully cooked, poke the center of the scallop. It should spring back slightly).
Serve immediately with mango puree and microgreens to top.