Elegant seared sea scallops with an exotic touch!
When I heard sexy food at first, I must say I was a bit confused. How can you define that food is sexy? I mean of course chocolate or hot spices are known for their aphrodisiac properties and can give some sexiness to your food. To me it sounds a bit cliché though, and my own way to turn the food sexy is always to bring it some elegance, I can’t help it.
Anyhow, for this monthly culinary challenge Bataille Food #14 about Sexy Food and hosted by Chût je pâtisse, I went for some ingredients that sound sexy to me, both in taste and combination of flavors. I love sea scallops: they are tender, soft, lovely and you can magically enhance their natural taste with a sweet sauce or some spicies. I chose an exotic version with vanilla and fresh mango. I almost fainted when I tried it. A beautiful combination which will amaze your taste buds and your special sexy guest(s). Do I need to tell you more?
- 1 small leek's green part, finely choped
- 1 yellow onion, finely choped
- 1 carrot, finely choped
- 1 cup (240 ml) white wine
- 1 cup (240 ml) liquid cream
- 1 vanilla pod
- 2 mangoes, cut into cubes
- 18 seared sea scallops
- 1 bouquet garni (thyme, parsley, bay)
- 2 Tablespoons (30g) butter
- Sweat (stir over low heat) the leek's green part, the onion and the carrot in butter. Deglaze with white wine. Simmer for 30 minutes over low heat then pass the stock in very fine sieve. Add the cream and reduce until a creamy consistency (it should coat the spoon). Split the vanilla pod lengthwise. Remove the pan from the heat and scrape out the seed in the the warm sauce. Set aside, covered, for 1 hour.
- Fry the sea scallops with some olive oil, about 40 seconds on each side.
- Arrange on a hot plate alternating the sea scallops, vanilla sauce and fresh mangoes.