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Pan-seared Scallop & Mango Soup recipe

Pan-seared Scallop & Mango Soup

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This elegant dish will bring fine dining right onto your own dinner table.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 60 mins |
  • Cook Time : 1:30 hours
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Mango soup 

1 onion, sliced

50 g butter

salt to taste

1 Tbsp (15 ml) curry powder

2 mangos, peeled and chopped

1 x 340 ml can coconut milk

juice of 2 lemons

Cabbage purée

1 medium onion, sliced

50 g butter

1 tsp (5 ml) olive oil

300 g white cabbage, thinly sliced

2/5 C (100 ml) fresh cream

salt to taste

Braised cabbage

100 g white cabbage, thinly sliced

1 Tbsp (15 ml) duck fat

½ tsp (2.5 ml) cumin powder

salt to taste

Dried cabbage

16 slices of white cabbage

Potato and sultana chutney

1 medium onion, peeled and chopped

1 tsp (5 ml) olive oil

1 medium potato, peeled and chopped

200 g sultanas

1 tsp (5 ml) curry powder

2 tsp (10 ml) white wine vinegar

50 g granulated sugar

salt to taste

To finish

4 scallops

salt and pepper to taste

lemon juice to taste

micro coriander

Maldon salt

olive oil

Mango soup

Sauté the onion in the butter with a pinch of salt in a heavy-based saucepan over a medium heat until the onion is soft.

Add the curry powder and mix through. Add the mangos, coconut milk and lemon juice, and cook until the mangos

are soft. Blitz in a processor and pass through a fine strainer. Check seasoning and adjust if necessary. Keep to one

side in the refrigerator for later.

Cabbage purée

Add the onion to the butter and oil and add a pinch of salt. Cook in a heavy-based saucepan over a medium heat until

the onion is soft. Add the cabbage and cook, covered, until the cabbage is soft. Add the cream and reduce by half. Blitz

in a processor and strain through a fine strainer. Check seasoning and place, covered, in the refrigerator for later.

Braised cabbage

Cook the cabbage in the duck fat. Add the cumin, check seasoning and adjust if necessary. Keep to one side.

Dried cabbage

Place the slices of cabbage on a Silpat® (silicone mat) and then leave to dry in a warm spot for a few hours. You can use an oven set to its lowest temperature with the door slightly ajar. When dry place in an airtight container and keep to one side.

Potato and sultana chutney

Cook the onion in the olive oil in a heavy-based saucepan over a low heat until the onion is soft. Add the rest of the

ingredients and cook, stirring occasionally, until the potato is soft and breaks apart. Keep an eye on the mixture – if it

dries out too much, add a drop of water to prevent it from catching and burning at the bottom. Once cooked, it needs

to have the consistency of chutney. Check seasoning, place in an airtight container and keep to one side.

To finish

Season and sauté the scallops in a non-stick pan on a medium heat with a drop of oil for 2–3 minutes, or until lightly

golden brown on the one side. Turn over and cook for a few seconds on the other side. Squeeze a bit of lemon juice

over.

Pipe the cabbage purée in an oval shape onto the base of a bowl and then place the dried cabbage slices facing out

along the purée. Heat the mango soup and pour inside the purée lines. Place the braised cabbage in the centre and top

with a sautéed scallops. Add the chutney on top of the scallop and finish with a micro coriander leaf. Sprinkle with a

touch of Maldon salt and drizzle with a bit of olive oil. Serve hot.