Tasmanian scallops are the best in the world and there’s no better way to highlight them than with this fresh and light starter. It’s one of those dishes that looks impressive and complex but is in fact, incredibly easy to make.
How long will it take?
What’s the serving size?
What do I need?
2 ripe mangoes
1 small red chilli, seeds removed, roughly chopped
1 bunch asparagus, trimmed
¼ tsp salt
1 tbsp unsalted butter
1 tbsp olive oil
2 small radishes, finely sliced
20 g pistachio nuts, roughly chopped, to serve
For the Pistachio Pesto
100 g pistachio nuts
½ clove garlic
1 handful basil leaves
1 handful mint leaves
10 g parmesan, finely grated
40 mL olive oil
Salt, to taste
Freshly ground black pepper, to taste
How do I make it?
Peel mangoes and remove the stone. Roughly chop and add to a food processor with chopped chilli. Blend until smooth. Set aside.
Trim bottoms off asparagus to remove any tougher pieces. Bring a pot of salted water to the boil over high heat. Add asparagus and cook for 1-2 minutes, or until bright green and fork tender. Remove from heat and transfer to a bowl of iced water to stop the cooking process. Set aside.
Make the Pistachio Pesto by adding nuts, garlic, basil, mint, parmesan, and olive oil to a food processor. Blitz until well combined, then taste and season with salt and pepper as desired. Set aside.
Pat scallops with paper towel and season on both sides with salt. Heat olive oil and butter in a frying pan over high heat. When very hot, add scallops and cook for 2 minutes, then flip and cook for an additional 1 minute.
To serve, add spoon pureed mango and chilli onto plates and top with Pistachio Pesto, asparagus, and radish. Sprinkle with pistachios and top with a scallop. Serve immediately.
Prepare the mango, Pistachio Puree, and asparagus in advance and refrigerate until serving. Then you just need to sear the scallops and plate up.