Citrus Sea Scallop Salad and Mango Sauce
by Publix Aprons Recipes
1 lb Patagonian sea scallops
Sea salt and pepper, to taste
1 teaspoon cayenne
2 tablespoons grapeseed oil
1 mango, small dice
1 orange, zested and juice reserved
1 grapefruit, segmented
1 small red onion, brunoised
1 over ripe mango, pureed
1 cup mango nectar
3 mint leaves, chiffonade
4 oz spicy micro greens
1 cubanelle pepper, sliced thin
2 tablespoons lemon scented extra virgin olive oil
Coarse salt for finishing
In a mixing bowl, toss scallops with salt, pepper, and cayenne until evenly coated.
In a large nonstick pan over medium – high heat, heat grapeseed oil to 350⁰F and sear the scallops in batches, being careful not to overcook. Remove to a tray and chill immediately.
In another large bowl, toss the diced mango, orange zest, grapefruit segments, and red onion together. Add scallops once chilled and gently fold together. Allow flavors to develop for 10-15 minutes and season with salt and pepper to taste.
In a blender combine the ripe mango, mango nectar, and orange juice. Season to taste.
When ready for service, fold in mint and microgreens and place into 4 equal bowls, garnish with mango sauce, cubanelle peppers, and lemon scented olive oil. Finish with sea salt and cracked peppercorn medley.