Description:
A delightful fusion of oceanic and tropical flavors, this dish brings together tender seared scallops with a vibrant mango-passionfruit reduction, accompanied by a refreshing salad of avocado, papaya, and greens. Perfectly balanced with a hint of spice and citrus, it’s an exotic yet refined culinary experience.
Ingredients:
For the Scallops:
- 10 large scallops, cleaned
- 1 tbsp olive oil
- Salt and pepper to taste
For the Mango-Passionfruit Reduction:
- 1 ripe mango, diced
- 2 passion fruits (pulp and seeds)
- 1 tbsp honey
- 1 tsp lime juice
For the Tropical Salad:
- 2 cups mixed greens (arugula, spinach, and lettuce)
- 1 avocado, sliced
- 1/2 papaya, cubed
- 1 tbsp lime juice
- 1 tbsp olive oil
- A pinch of chili flakes
- Edible flowers (optional)
Instructions:
- Prepare the Mango-Passionfruit Reduction:
- In a small saucepan, combine diced mango, passionfruit pulp, honey, and lime juice.
- Simmer on low heat for 10 minutes, stirring until the mixture thickens. Remove from heat and set aside.
- Prepare the Salad:
- In a large bowl, toss the mixed greens, avocado slices, and papaya cubes.
- Drizzle with lime juice, olive oil, and sprinkle with chili flakes.
- Cook the Scallops:
- Pat the scallops dry and season with salt and pepper.
- Heat olive oil in a non-stick pan over medium-high heat.
- Sear scallops for 2 minutes on each side until golden brown.
- Plate and Serve:
- Arrange the salad on the plate.
- Place the seared scallops on top or beside the salad.
- Drizzle the mango-passionfruit reduction over the scallops.
- Garnish with edible flowers and fresh herbs if desired.
Enjoy this stunning combination of the sea’s bounty and the tropical orchard!
