Pan Seared Scallops, Thai Green Curry Sauce, Asian Mango Slaw

Fresh mango, peeled, pitted and roughly chopped (100 gr)

Keffir lime leaves, fresh or frozen (two whole)

Ginger, grated (5 gr)

Rice wine vinegar (20 ml)

Olive oil (20 ml)

Fresh mango, peeled, pitted thinly sliced (100 gr)

Mixed lettuce leaves, washed (50 gr)

Napa cabbage, thinly sliced (80 gr)

Red onion, thinly sliced (25 gr)

Green curry paste, store bought (50 gr)

Coconut milk, canned (240 ml)

Chicken stock, canned (100 ml)

Palm sugar (3 gr)

Fish sauce (3 ml)

Keffir lime leaves, torn (three whole)

Basil leaves (10 gr)

Fresh Thai red chili, optional (2 gr)

Olive Oil (10 ml)

Sea Scallops (under 10 size), frozen (12 pieces)

Olive Oil (30 ml)

Sea salt, to taste

Cracked pepper, to taste

Blend all ingredients for the vinaigrette thoroughly in a blender until smooth. Remove and refrigerate until ready to use. Mix all the salad ingredients together in a large bowl just before serving. Dress the salad with mango vinaigrette and coat lightly so that the mixed leaves are completely dressed but not weighed down.

Reduce coconut milk by half. In a separate pan, add olive oil and green curry paste and sauté, stirring constantly over medium heat for about two minutes, until aromatic. Add chicken stock, keffir lime leaves, reduced coconut milk, palm sugar and fish sauce to the green curry paste. Bring to a boil, reduce heat and simmer for 10-15 minutes until reduced to half. Stir in basil leaves and red chili (optional).

PREPARATION – Thaw scallops in refrigerator. Discard water and pat dry with a kitchen towel. Heat olive oil in a non-stick pan over medium high heat, just until the oil starts to smoke. Add scallops and season with salt and pepper. Pan-fry on both sides for two minutes until golden brown.

Final Assembly -Spoon the green curry sauce on a plate and place three pieces of pan-fried scallops on top of the sauce, leaving space in between each scallop. Gently spoon the tossed salad in between the scallops. Dot the plate with mango vinaigrette using a teaspoon. Serve immediately.