Meghan MacGillivray
This simple and refreshing appetizer uses citrus and scallops to create a delicious dish.

Citrus Scallops with Spicy Mango

Meghan MacGillivray

Serves 4 People

INGREDIENTS:

4 farmed US scallops

salt and pepper

olive oil

2 cucumbers, sliced thin on a mandolin

2 grapefruits, sectioned

2 oranges, sectioned

2 mangos, chopped

1 red onion, chopped fine

1 jalapeno, minced

1 lemon, squeezed

micro greens, for garnish

 

DIRECTIONS:

• After sectioning the grapefruit and oranges, reserve 1 tbsp. of the juice and set aside.
• Combine the mango, onion, jalapeno, lemon and reserved juice. Season with salt and pepper.
• Season the scallops and briefly saute in a hot, oiled pan. Saute on one side until the scallops do not stick to the pan and have caramelized. Then flip and briefly cook 1-2 minutes on the other side.
• Plate the cucumbers around the bottom of the plate, with sections of grapefruit and orange.
• Plate the scallop in the middle of the plate, and using a ring mold, fill in with the mango mixture (using a slotted spoon to remove extra juice) on top of the scallop.
• Top with a small amount of micro greens.