Corn Salad with Scallops and Mango Sauce
⏳ Time
25 minutes
🥕 Ingredients
11
🍽️ Servings
2
Description
Corn salad with scallops and mango sauce
Ingredients
- Scallops - 4.9 oz
- Mango - 2.8 oz
- Grapefruits - ¼ piece
- Lime - 1 piece
- Radicchio Salad - 1.2 oz
- Corn Salad - 2.6 oz
- Mandarin Puree - 1.6 oz
- Olive Oil - 0 fl oz
- 10% cream - 2 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Bring the cream to a boil; dice the mango into 0.5x0.5 cm cubes; add the mango puree and diced mango to the boiling cream and simmer for 1.5–2 minutes until the sauce thickens, season with salt and pepper.
Step 2
Remove and set aside the zest of 0.5 lime; at the end of cooking, squeeze the juice of 1/4 lime into the sauce and whisk; the sauce for the scallops is ready.
Step 3
Arrange the radicchio leaves around the edge of the plate, and place the corn salad in the center.
Step 4
Separate the segments of the grapefruit and 0.5 lime, removing the membranes.
Step 5
Cut the scallops into large pieces (2x2 cm) and sauté in a hot skillet with olive oil until lightly golden, about 2 minutes, season with pepper, add lime zest, and mix.
Step 6
Place the scallops on the salad and drizzle with the creamy mango sauce.
Step 7
Garnish the salad with grapefruit and lime segments and serve.
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