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Scallops with mango salad and purple potato

4 SERVINGS
Under an hour

Buy all ingredients right below the recipe

INGREDIENTS

  • 12 St. James Scallops
  • 1 lime (juice and zest)
  • 1 red chili pepper
  • 50 g butter
  • 6 small purple potatoes
  • Olive oil
  • 1 ripe mango
  • 1 handful fresh basil
  • 1 clove garlic
  • 2 handfuls mixed seeds (sunflower, pumpkin, roasted soy, cashews, pine nuts)
  • Freshly ground mixed peppercorns
  • Salt

INSTRUCTIONS

  • 1
    Peel the mango and cut it into small cubes. Add chopped basil, pressed garlic, and the seed mixture. Drizzle with olive oil, season with salt and pepper, and mix. Let it rest in the refrigerator.
  • 2
    Peel the potatoes and boil them whole until tender. Then cut them in half and heat olive oil with a teaspoon of butter in a pan. Sauté the potatoes until crispy and golden. Season with salt and pepper.
  • 3
    Pat the scallops dry with a paper towel. Heat the remaining butter in a pan, add finely chopped chili pepper and sauté briefly. Add the scallops and sear for about 1.5 minutes on each side until they get a golden crust. Season with salt and pepper and drizzle with lime juice.
  • 4
    Arrange the sautéed purple potatoes on a plate, place the scallops on top, and add the mango salad. Add a little lime zest and serve.
Zuzana Nová
Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. Plus, she prepares recipes especially for Rohlík, and thus for you. Taste some of her delicacies.

INGREDIENTS