When properly prepared there may not be a better tasting creature from the sea than scallops. They are wonderfully delicate, have an incredible fresh taste, a texture meant for Gods and the appearance of an angelic medallion. Did I mention that, at times, you also have to mortgage the house to buy them?
Okay, forget about the price of scallops (depending on the time of the year and your location, about $15.00 a pound), once in a while you owe yourself a treat. This original recipe was created during my time spent on the Islands (more than a few high tides ago). When I wasn't staggering around the beaches, I actually did some work. The Chef I was working under threw some scallops and mango's at me and said, "be useful, make something." I did. It was successful. I got fired. He got rich! Such is the life of being a Chef!
So, for the Mainlanders out there (yes, that is what we called you) here is that dish just as I prepared it before I was once again unemployed in Paradise and loving every damn minute of it!
Ingredients needed to make Scallops with Mango Butter (serves 2):
- 8 scallops
- 2 Tbs. cornstarch
- salt and pepper to taste
- 1/4 cup butter
- 2 tsp. Chinese chili oil
- 1 tsp. garlic powder
- 1 mango, peeled, pitted and pureed
- Wipe your scallops of any excess moisture.
- In a small bowl whisk together the cornstarch, salt, pepper and garlic powder.
- Dredge (coat) the scallops in the seasoned cornstarch and set aside.
- In a medium saute pan or skillet over medium heat, melt the butter into the chili oil.
- Add the scallops and saute about 5 minutes per side.
- Remove the scallops from the pan and keep warm.
- Into the pan add the mango puree and stir until well combined (it will naturally thicken due to the natural pectin in the mango).
- Place the sauteed scallops onto serving plates, top with the mango butter and serve.
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."