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Scallops with fresh mango and saffron sauce
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Prep Time:
75 minutes
Cook Time:
10 minutes
Total Time:
85 minutes
Ingredients:
  • 2 ripe mangoes
  • 2 Lebanese cucumbers
  • 1 lime, juiced
  • 5ml (1 tsp) white wine vinegar
  • 40ml (2 tbsp) olive oil, plus extra to brush
  • 20.00 ml chopped fresh coriander
  • 300ml white wine
  • 300ml thickened cream
  • 1 tsp saffron threads
  • 36 large scallops with roe, cleaned
Instructions:
  • Peel the mangoes and cut the flesh into long slivers before setting it aside.
  • Peel the cucumber thinly using a vegetable peeler and combine it in a bowl with lime juice, vinegar, oil, and coriander.
  • Combine the wine, cream, and saffron in a pan and gently simmer until thickened, about 5-6 minutes. Remove from heat and set aside.
  • Skewer 3 scallops on each skewer, brush generously with olive oil, and season with salt and pepper. Sear the scallops in a hot non-stick pan for 1 minute on each side until they turn opaque. Serve 2 skewers on each plate alongside mango and cucumber, and drizzle with saffron cream.

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