Ingredients for 6 servings
- 18 scallops,
- 150 ml (0.6 cup) olive oil,
- 60 ml (0.3 cup) Chablis,
- 60 ml (0.3 cup) water,
- 1 sprig of rosemary,
- Pepper,
- 300 g (10.5 oz) rocket.
Recipe: Scallops with creamy mango and rosemary vinaigrette
Prep
10 min
Cook
4 min
Total
14 min
Servings
6 serv.
Step-by-step directions
Clean the scallops thoroughly from their shells, then pat dry with a clean cloth.
Peel the mango and cut the flesh into small pieces. Place in the blender bowl, add the rosemary leaves, Chablis, water, season with salt and pepper and blend until you obtain a fine purée (if it is difficult to blend, add a little water to thin the purée).
Then gradually pour in the olive oil to emulsify the sauce and set aside.
In a hot non-stick pan, pour a drizzle of olive oil and cook the scallops over high heat for about 1 minute on each side. They should be well browned.
Season them with salt and pepper.
Arrange them immediately on a plate with a bunch of rocket and add a line of mango sauce.
Chef Patrick's Comment
Nice recipe, but once again why on earth mix Chablis with the intoxicating taste of rosemary? Personally I would have preferred the taste of fresh chervil.
Wine Pairing
Explore all French wines ›Comments (0)
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.