#COOKWITHME: PAN SEARED SCALLOP WITH MANGO TOMATO SALSA & WATERCRESS SALAD

Pan Seared Scallop with Mango Tomato Salsa & Watercress Salad

INGREDIENTS

Large sized Fresh Scallops (Clean and Pat dry) 
- If you can't get fresh scallops, you can also use the frozen ones.

Freshly ground black pepper 
Salt to taste 

To seared:
Butter 
Extra Virgin Olive Oil 

For Salsa:
1 whole Tomato (Diced)
1 whole Mango (Diced)
1/2 Onion (Diced)
1 clove Garlic (Minced)
Handful Parsley leaves (chopped roughly)

1/2 Lemon (Juiced)
Lemon rind (from the 1/2 lemon) - chopped
Extra Virgin Olive oil
Freshly ground black pepper 
Salt to taste

For Watercress Salad:
Fresh Watercress
A drizzle of Extra Virgin Olive Oil 
Freshly ground black pepper 
Apple Cider Vinegar 
Salt to taste

For decoration:
Scallop shells (blanched in hot boiling water, pat dry)
Parsley leaves 


Cleaning the scallops:

Pull off the frill, black sack and any other pieces that are around the meat of the scallop. Discard, leaving just the white flesh and coral. Rinse the scallop thoroughly in cold cold water, drain and pat dry.

Before 

After 

Preparing the Scallop shells:

1. Remove the scallop meat from the shell.

2. Boil a pot of hot water and put in the shells.

3. Blanched for about 5 minutes, remove and pat dry.

Cooking the Scallops:

1. Heat the pan with a knob of butter and a drizzle of extra virgin olive oil.

2. Put the scallops in and seared both sides until golden brown.

3. Lift up and set aside to rest.

Preparing the Salsa:

1. Put  diced tomatoes, mango, onion, minced garlic, chopped parsley and chopped lemon rind in a bowl.

2. Add some extra olive oil, juice from 1/2 a lemon, a pinch of ground black pepper and some salt to taste. 

3. Stir well and keep aside for later use.

Mango Tomato Salsa

Preparing the Watercress Salad:

Fresh Watercress

Add in a drizzle of extra virgin olive, freshly ground black pepper, a pinch of salt and apple cider vinegar. Toss well and serve on the plate.
To plate:
1. Place 1 or 2 pieces of scallop shell/s on a clean plate. Depending on your serving dish, you may place more shells.

2. Then, scoop a generous amount of Salsa onto the shells.

3. Next, top the salsa with the seared scallops.

4. Garnish with parsley leaves.

5. Last but not least, serve the watercress salad at the side. 

HAPPY COOKING! :)

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