Pan‑fried Scallops with Citrus Mango Chutney

Ingredients

• 1 ripe Mango
• 2 untreated oranges
• 1 Shallot
• 2 tbsp olive oil
• 1 tsp powdered sugar
• 0.25 tsp yellow curry paste
• Sea salt
• 2 salad leaves
• 200 g plain yogurt
• 2 tbsp Sour cream
• a splash of lemon juice
• Salt
• pepper (ground)
• 8 scallops (pre‑cooked, thawed)
• 1 tbsp Lemon Juice
• 5 Tbsp breadcrumbs
• 30 g Butter

Instructions

1. 1.

   Peel the mango and cut the flesh into small cubes. Peel the oranges, remove the white pith, separate the segments from the membranes and squeeze out any remaining juice.

2. 2.

   Remove the skin from the shallot, finely chop it and sauté in hot oil until translucent. Sprinkle with powdered sugar, lightly caramelize, stir in the curry paste, then deglaze with orange juice. Add the mango cubes and simmer for 2–3 minutes over medium heat. Then add the orange segments, stir, remove from heat, season with salt and taste.

3. 3.

   Separate the salad leaves, wash, dry, and cut into fine strips. Whisk yogurt with sour cream, season with salt and pepper. Rinse the scallops, pat dry, season, drizzle with lemon juice, and coat in breadcrumbs.

4. 4.

   Heat butter in a pan and brown the scallops on both sides. Arrange the salad on plates, drizzle with the yogurt dressing, place two scallops on top of each plate, and serve with the chutney.