Pan-seared Scallop & Mango Soup
This elegant dish will bring fine dining right onto your own dinner table.
- Makes : 4 |
- Difficulty: Difficult
- Prep Time : 60 mins |
- Cook Time : 1:30 hours
Ingredients
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
Method
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.
