1 Thoroughly clean the scallops from their shells, then pat dry with a clean cloth.
2 Peel the mango and cut the flesh into small pieces. Place them in a blender bowl, add the rosemary leaves, Chablis, water, season with salt and pepper, and blend until you obtain a smooth purée. If it's difficult to blend, add a little water to thin the purée.
3 Gradually pour in the olive oil to emulsify the sauce and set aside.
4 In a hot non-stick pan, add a drizzle of olive oil and cook the scallops over high heat for about 1 minute on each side. They should be well browned.
5 Season them with salt and pepper.
6 Arrange them immediately on a plate with a bunch of arugula and add a drizzle of mango sauce.
A lovely recipe, but why on earth mix Chablis with the enchanting flavor of rosemary?
Personally, I would have preferred the taste of fresh chervil.
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