Quick Entrees

Scallops with fresh mango and saffron sauce

Name: Scallops with fresh mango and saffron sauce
Prep time: 75 min
Cook time: 10 min
Total time: 85 min
Yield: 6
Ingredients: 2 ripe mangoes; 2 Lebanese cucumbers; 1 lime, juiced; 5ml (1 teaspoon) white wine vinegar; 40ml (2 tablespoons) olive oil, plus extra to brush; 1 tablespoon chopped fresh coriander; 300ml white wine; 300ml thickened cream; 1 teaspoon saffron threads; 36 large scallops with roe, cleaned

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1h 15m

10m

Scallops with fresh mango and saffron sauce

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These scallop skewers with fresh mango and saffron sauce are great for lunch, a light meal or a first course for summer entertaining.

2 ripe mangoes
2 Lebanese cucumbers
1 lime, juiced
5ml (1 teaspoon) white wine vinegar
40ml (2 tablespoons) olive oil, plus extra to brush
1 tablespoon chopped fresh coriander
300ml white wine
300ml thickened cream
1 teaspoon saffron threads
36 large scallops with roe, cleaned

Method

1.

Peel the mangoes and slice the flesh into long slivers. Set aside.
2.

Use a vegetable peeler to peel thin slices from the cucumber. Place in a bowl with the lime juice, vinegar, oil and coriander.
3.

Place the wine, cream and saffron in a pan over low heat and simmer for 5-6 minutes until thickened. Set aside.
4.

Thread 3 scallops onto each skewer, then brush with olive oil. Season with salt and pepper. Heat a non-stick frying pan over high heat and fry the scallops for 1 minute each side until opaque. Place two skewers on each plate, with some mango and cucumber, drizzle with saffron cream.