Recipe: Scallops with creamy mango and rosemary vinaigrette

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.