Saint Jacques scallops with mango salad and purple potatoes
(0)
40 min
Under an hour
Sezamo
O rețetă sofisticată și plină de prospețime, perfectă pentru o cină specială. Scoicile Saint Jacques, cu textura lor fină, sunt acompaniate de o salată exotică de mango și cartofi mov crocanți, oferind un contrast spectaculos de culori și arome.
Preparation method
Preparing the mango salad
Peel the mango and cut it into small cubes. Add the chopped basil, crushed garlic, and the seed mix. Drizzle with a little olive oil, season with salt and pepper, then mix well. Leave the salad in the fridge to let the flavors meld.
Preparing the purple potatoes
Peel the purple potatoes and boil them whole until tender. After boiling, cut them in halves. Heat olive oil with a teaspoon of butter in a pan and sauté the potatoes until they become crispy and golden. Season with salt and pepper.
Cooking the Saint Jacques scallops
Dry the Saint Jacques scallops with a paper towel. Heat the remaining butter in a pan, add the finely chopped chili pepper, and sauté briefly. Add the scallops and cook them for about 1.5 minutes on each side, until they get a golden crust. Season with salt, pepper, and drizzle with lime juice.
Chef's tip
For a perfect crust, make sure the scallops are very well dried before placing them in the hot pan.
Purple potatoes retain their spectacular color better if they are boiled in their skins and peeled afterwards.
Ingredients
Nutritional values
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