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Scallop Seviche with Two Peppers and Fresh MangoTheWorldWideGourmet.com

Flavors of Quebec

Total time: 1hr to 2hr

Preparation time: 15 minutes
Marinating time: 1 hour
Cooking time: A few moments

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:92.2 kcal

Proteins:6.5 g

Fats:4.3 g

Carbohydrate:9.3 g

Fibers:1.9 g

Sugar:4.3 g

Cholesterol:13 mg

Sodium:71.2 mg

Calcium:51.2 mg

Energy:329 kcal

Proteins:23.1 g

Fats:15.4 g

Carbohydrate:33.2 g

Fibers:6.9 g

Sugar:15.4 g

Cholesterol:46.4 mg

Sodium:254.3 mg

Calcium:182.7 mg

SIMILAR RECIPES

  • Scallop Carpaccio with Green Tea and Lemon Grass

  • Seared Nantucket Bay Scallops with Leek "Fettuccine" and Smoked Salmon "Carbonara"

  • Pan Seared Diver Sea Scallops Filled with Lemon Basil Mousseline, Lentil Risotto with Boudin Noir and Pecorino Romano

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

350

g

scallops

1

shallot, minced

2

limes

1

lemon

salt and pepper

60

ml

olive oil

1

large ripe mango

1

tomato

4

edible flowers

1/2

yellow sweet pepper or bell pepper

1/2

red bell pepper

grapeseed oil

2.5

ml

balsamic vinegar

phyllo pastry

METHOD

  1. slice the scallops into halves or thirds and place in a deep container;
  2. pour on the lime juice, olive oil and balsamic vinegar;
  3. add the salt and pepper, Tabasco, peppers, 1/2 mango, shallot and tomatoes;
  4. poach the lemon zests for several moments and candy with 1 tbsp. sugar;
  5. add to the other ingredients; refrigerate and marinate for 1 hour.

Finishing and presentation

  1. make a crunchy phyllo basket (1 per serving);
  2. place on the plate at a slight angle;
  3. mash the remaining half mango in a bowl with a fork; whisk with grapeseed oil to make a purée;
  4. pour the scallop mixture into the baskets, letting it overflow onto the plates;
  5. decorate with mango purée, edible flowers and a few herbs.

SOMMELIER

Clos Dupont Muscadet-sur-lie

CHEF'S NOTES

French chef Thierry Daraize, who has lived in Quebec for many years, apprenticed with Michel Guérard, the inventor of nouvelle cuisine and a great master of "spa" cooking. Thierry offers us a fresh light recipe for scallop seviche that delights the eye and enchants the palate.



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