Seared Scallops With Avocado And North African Mango Chutney

Filed under: Appetizers - Hot, Romantic Recipes, Seafood - Scallops.

This recipe is elegant with an ethnic flair. Perfect for a romantic dinner for two.

2 Lbs Mango, Peeled and Chopped
2 Tbl Extra Virgin Olive Oil
1/2 Tsp Harissa
1/2 Red Onion, diced
1/2 Red Bell Pepper, seeded and diced
2 Cloves Garlic, minced
Pinch Ground Ginger
Pinch Saffron
Pinch Kosher Salt and Freshly Ground Pepper
4 Oz Orange Juice
2 Oz Red Wine Vinegar
1/4 Cup Honey
1/2 Tsp Orange Zest
1 Tsp Orange Blossom H20
2 Tsps Ras El Hanout
Pinch Kosher Salt and Freshly Ground Pepper
1/4 Cup Dried Cranberries
1/4 Cup Toasted Pistachios
4 Scallops
Pinch Kosher Salt and Freshly Ground Pepper
Pinch Hungarian Hot Paprika
2 Tsps Unsalted Butter
1/4 Cup Dry Sherry
1 Avocado

Heat Olive Oil in a Medium sauté pan over medium high heat. Add onion and sauté until translucent, approx. 5 mins.
Add harissa and heat through one min.
Add garlic and sauté until fragrant.
Add bell pepper, ginger, saffron, salt and pepper and sauté an additional minute until the spices are toasted.
Add mango and sauté for a minute just to heat through. Turn off.
Add OJ, vinegar, honey, orange zest, orange blossom water and ras el hanout to the pan. Turn back on and bring to a boil. Reduce heat to a simmer and simmer uncovered for approx. 30 mins. or until the liquid has mostly evaporated and the chutney has thickened. Season to taste.
Transfer to a bowl over an ice bath. Add cranberries and pistachios and stir to combine.
Once cooled, cover with plastic wrap and place in the refrigerator. Let sit at least 4 hours or up to overnight for the flavors to mature.
Pat scallops dry with a paper towel. Season with salt, pepper and paprika on one side. Heat butter in a medium sauté pan over medium high heat until the butter begins to brown. Add scallops and sear on one side. Turn over and deglaze the pan with sherry.
Continue cooking until the scallops are just cooked through, but not rubbery, approx. 5 mins.
To serve, place about a tablespoon of the chutney on a small plate. Cut the avocado into quarters and place one quarter of an avocado over the chutney. Top with seared scallop and serve immediately.

Recipe Summary:
Yield: 4 Servings
Prep Time: 10 mins
Cook Time: 35 mins

Other recipes by Chestnut Street Inn:
Cherry Scones
Moroccan Chicken With Preserved Lemon And Olives
Amaretto Chocolate Souffles
Individual Beef Wellingtons

Recipe Provided By:
Chestnut Street Inn
Sheffield, IL

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