Admirably

Scallops with Pickled Vegetables, Mango Jelly and Lime and Chive Sauce

Pan-seared scallops served with cubes of mango jelly, pickled baby vegetables, and a buttery lime and chive emulsion sauce.

SeafoodAppetiserScallopsFine DiningJames Martin
Estimated Nutrition
Calories
647.1
kcal / serving
2588.4 kcal total
Carbs
35.5g
per serving
142.1 g total
Fat
49.6g
per serving
198.5 g total
Protein
18.2g
per serving
72.8 g total
Cook Time
15
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tsp
Xanthan Gum
spelling corrected from xantham
75
g
Caster Sugar
for pickling
CondimentsSauces
3
tbsp
White Wine Vinegar
combined from two entries
150
ml
Rice Wine Vinegar
for pickling
Dairy
225
g
Butter
salted and cut into cubes
Fruits
1
piece
Mango
peeled and roughly chopped
1
piece
Lime
juice only; for seasoning
Liquids
2
tbsp
Water
cold
NutsSeeds
3
tbsp
Chive
finely chopped
2
tbsp
Coriander Cress
for garnish
2
tbsp
Mint
small leaves only
OilsFats
1
tbsp
Olive Oil
for rubbing
Seafood
12
piece
Scallop
cleaned with roe removed
Vegetables
2
piece
Shallot
peeled and finely sliced
12
piece
Carrot
baby sized and trimmed
8
piece
Turnip
baby sized
12
piece
Asparagus
fine and trimmed

Method

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