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Ingredients
- 6 large scallops
- 2 tablespoons olive oil
- 12.5g/1⁄2 oz butter
- For the salsa
- 2 large ripe plum tomatoes
- 1 small ripe mango, peeled, stoned and diced
- 1 large shallot, finely chopped juice of 1 lime
- 1⁄4 teaspoon Tabasco sauce
- salt and freshly ground black pepper
Instructions
- First, make the salsa. Put the tomatoes in a bowl of just-boiled water,
then peel off skin and dice the flesh. Put the tomatoes, mango and
shallot in a bowl, and add the lime juice and Tabasco. Season with salt
and pepper. Stir well to mix, then cover and chill in the refrigerator until
ready to serve. - Pat the scallops dry with kitchen paper. Heat the oil in a non-stick frying
pan, add the butter and stir until foaming. Add the scallops to the pan,
and cook for 3–4 minutes, turning them once, until lightly golden on both
sides and tender to the touch. - To serve, spoon the salsa on to two plates. Sit the scallops on top, and
serve immediately
