How to Make Scallops With Pickled Vegetables
Serves: 4
Preparation time: 2 hours
Cooking time: 10 mins
Ingredients needed to make Scallops With Pickled Vegetables:
- 12 scallops, cleaned and roe removed
- 2 shallots, peeled and finely sliced
- Juice of a lime
- 3 tbsp chives, finely chopped
- 2 tbsp small mint leaves
- 2 tbsp coriander cress
- 1 mango, peeled and coarsely chopped
- 8 oz salted butter, diced
- 1 tbsp white wine vinegar
- 2 tbsp white wine
- 1 tsp xanthum gum
- 2 tbsp cold water
- 1 tbsp olive oil
- Salt and freshly ground black pepper to taste
For the pickled vegetables:
- 8 baby turnips
- 12 baby carrots, trimmed
- 12 fine asparagus
- 3 oz caster sugar
- 5 fl oz rice wine vinegar
Cooking instructions for Scallops With Pickled Vegetables:
- Add the mango chunks into a food processor and pulse them into a fine puree.
- Strain it through a sieve and stir in the xanthum gum.
- Pour the blend into a shallow tray and set aside in the refrigerator for a couple of hours to chill.
- Once it is set, slice it into ½’’ dices and set aside.
- Whisk the white wine and vinegar into a saucepan and stir in the shallots.
- Bring the mixture to a boil and cook until it reduces to about a couple of tablespoons.
- Pour in cold water and continue to heat it until it reduces further to a tablespoon.
- Lower the heat and beat in the butter, adding one dice at a time.
- Turn off the heat and transfer it through the sieve into a separate saucepan.
- Stir in the chives and adjust the seasonings to your liking.
- Whisk in a splash of lime juice and set aside.
- Sprinkle the salt and freshly ground black pepper over the scallops and drizzle the oil on them; toss them well together to mix well.
- Heat a skillet until it is hot and throw in the seasoned scallops.
- Cook each side for a minute and turn off the heat; keep it aside for about 2 minutes.
- To make the pickled vegetables, simmer a mixture of vinegar and sugar over moderate flame and pour it into a bowl.
- Add all the veggies to the bowl and toss them well together until properly coated; set aside for a couple of hours.
- Spread the vegetables on the serving plates and place 3 scallops on each plate.
- Scatter the mango jelly between the veggies and sprinkle the mint leaves as well as the coriander cress on top.
- Spoon the sauce over the entire ensemble and serve.
Image credit: Wikimedia Commons
