Seared Sea Scallops with Vanilla Sauce and Fresh Mango

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Author: Delphine Fortin
Prep Time: 1 hour
Cook Time: 35 mins
Total Time: 1 hour 35 mins
Yield: 4 servings 1x
Category: Savory
Cuisine: French recipes

Add an exotic touch to your seafood with these elegant seared scallops with vanilla sauce and fresh mango. Served as a starter or as a main, this beautiful dish will be delightful paired with a glass of white wine.

Ingredients

Scale

1 small leek’s green part, finely chopped
1 yellow onion, finely chopped
1 carrot, finely chopped
2 Tablespoons (30g) butter
1 cup (240 ml) dry white wine
1 bouquet garni (thyme, parsley, bay)
1 cup (240 ml) heavy cream
1 vanilla pod
2 mangoes, peeled, stoned and sliced (or cubed)
16 seared sea scallops*
1 Tablespoon olive oil**
Fresh mint leaves, for serving

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Instructions

Sweat (stir over low heat) the minced leek’s green part, onions and carrots in butter. Deglaze with white wine and simmer for 30 minutes with the bouquet garni over low heat.
Pass the stock in very fine sieve. Add it back to the pan together with the cream and reduce until a creamy consistency (it should coat the spoon). Split the vanilla pod lengthwise, and add it to the sauce. Remove the pan from the heat and scrape out the seed into the the warm sauce. Set aside, covered, for 1 hour, to enable vanilla to develop its flavors to the sauce.
Gently pan 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. Decorate with fresh mint leaves, and voilà!

Notes

* The number of seared scallops will depend on their size. Usually fresh scallops tend to be twice big as the frozen ones, sometimes even more.

** For crispy edges, pan the seared scallops in a combination of melted butter and olive oil.