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Seared Scallops with Mango Salsa


With Annabel Langbein

Seared Scallops with Mango Salsa

Makes 12

Ingredients
12 large scallops
2 tsp neutral oil
1/2 tsp finely chopped red chilli
1/2 tsp salt
finely grated zest of 1/2 a lime
2 tsp finely chopped coriander leaves
1 Tbsp butter 
1/4 cup Mango Salsa

Method
Place scallops in a bowl with neutral oil, red chilli, salt, lime zest and coriander leaves and marinate for 10 minutes.
Melt butter over high heat until it is lightly frothy and starting to brown. Fry scallops for 1 minute on each side. Place each scallop in an Asian spoon and top each with 1 tsp Mango Salsa.

 

Annabel Langbein's Mango Salsa

For very little effort this zingy Mango Salsa transforms fish or seafood, chicken or even hamburgers from everyday to memorable. If you don't have mangos you could use peaches or pineapple instead.

Makes 2 cups

Ingredients
2 mangos, peeled, or 425g can mangos in juice, drained
2 Tbsp Thai sweet chilli sauce
2 Tbsp lime or lemon juice
2 Tbsp finely chopped coriander leaves
1 tsp finely chopped red chilli, or more to taste (optional)
Salt and ground black pepper

Method
Finely dice mango flesh. Place in a bowl with sweet chilli sauce, lime or lemon juice, coriander and chilli, if using. Stir to combine and season to taste with salt and pepper. Chill until ready to serve. Mango Salsa will keep for up to 12 hours in the fridge.

(Broadcast 14 November 2012)


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