Fish and Shellfish

Pan Seared Scallops with Mango Vinegar Reduction

A simple and refined way to pep up scallops, using mango vinegar. The method is easily adaptable to other seafoods.



Time: 20 minutes
  • Heat the olive oil in a fry pan, over medium-low heat.
  • Add the shallot and cook until translucent. Remove with a slotted spoon and set aside. Do not wipe out the pan.
  • Season the scallops with salt and pepper. Reheat the olive oil over high. Add the scallops, then cook until golden brown on each side, about 1 minute per side. Remove and set aside.
  • Drain away any residual oil. Add the shallots back to the pan. Deglaze the pan with the mango vinegar. Reduce by ½, then replace the scallops in the pan and warm through.
  • Plate the scallops.
  • Spoon the mango vinegar reduction over them.
  • Garnish with the dragon fruit chips or slices.
  • Scatter the pomegranate seeds, microgreens and lime zest.
  • Finish each plate with a few drops of olive oil.
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