Scallops, mango, lime, maple syrup, fleur de sel, pepper, coriander and chive rolls make up a wonderfully delicious dish à la Cornelia Poletto in a composition of "Scallops on avocado salad with mango vinaigrette".
Scallops on avocado salad with mango vinaigrette
PREPARATION TIME: approx. 45 minutes
Ingredients (for 4 servings):
6 scallops (in shell), 1 mango (about 300 g), juice of 1 lime, 1 teaspoon maple syrup, fleur de sel, pepper from the mill, 6 tablespoons olive oil,
each 1 tablespoon chives and finely chopped cilantro, 1/2 red chili pepper, 2 mini-Romana salad, 2 ripe avocados.
1 To activate the shells, insert the blade of a small, stable knife into the side of the slot between the shell halves and cut through the clam-shell sphincter along the bowl curvature. Open the shell. Remove the white mussel meat, remove dark and reddish parts (roe / corail). Wash mussel meat and pat dry.
2 Peel the mango, cut the flesh on the flattened sides left and right along the core and finely dice. Mix lime juice, maple syrup, fleur de sel, pepper, 4 tablespoons of oil and the herbs, mix in the mango cubes. Slit the chili pepper, remove seeds and finely chop, also mix in. Season to taste.
Clean 3 Romanasalat, peel off leaves, wash and pat dry. Cut half of the leaves into strips, and pluck the rest into pieces.
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4 Cut the avocados around them, turn the halves against each other and separate, remove the core. Peel halves and cut into thin slices. Distribute on four plates. Add Romana salad and spread the lime-mango vinaigrette on top.
5 Heat remaining 2 tablespoons of oil in a pan. The mussel meat - if desired with a multicolour knife (this is how a frying pattern on the mussel is created when sautéing) - bisect in half and fry in hot oil from each side for about 30 seconds over high heat. Season with Fleur de Sel. Arrange on the avocado salad.
Pro portion: about 230 kcal, 7 g protein, 16 g fat, 13 g carbohydrates
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