Pan Seared Scallops with Mango Vinaigrette
Ingredients
- 16 jumbo scallops
- 2 teaspoons butter
- 2 teaspoons vegetable oil
- salt
Mango Vinaigrette:
- ½ cup chopped ripened mango
- ¼ cup white wine vinegar
- ½ tablespoon Dijon mustard
- 6 tablespoons sunflower oil
- black pepper to taste
Method
- Season the scallops with salt and pepper.
- Add the butter and oil to the cast iron skillet on high heat.
- When the skillet begins to smoke, add the scallops to the pan. Sear the scallops for about 1 ½ minutes on each side or until edges have a golden crust.
- Transfer to a plate with mango vinaigrette. Serve immediately.
Mango Vinaigrette:
- Blend all of the vinaigrette ingredients together in a food processor or blender.
- Serve with fresh seafood/scallops.