Chestnut Street Inn

Seared Scallop with Avocado and North African Mango Chutney: Appetizer-Snack

Servings: 8

Prep time:45 Mins

Ingredients:

• 

  2 lb Mango, Peeled and Chopped

• 

  2 tablespoons Extra Virgin Olive Oil

• 

  1/2 teaspoon Harissa, North African Chili Paste

• 

  1/2 Red Onion, Diced

• 

  1/2 Red Bell Pepper, Seeded and Diced

• 

  3 Minced Garlic Cloves

• 

  pinch Ground Ginger

• 

  pinch Saffron

• 

  Kosher Salt and Freshly Ground Pepper

• 

  4 oz Orange Juice

• 

  2 oz Red Wine Vinegar

• 

  1/4 cup Orange Blossom Honey

• 

  1 teaspoon Orange Zest

• 

  1 tablespoon Orange Blossom Water

• 

  2 teaspoons Ras El Hanout, Moroccan Spice Blend

• 

  1/4 cup Dried Cranberries

• 

  1/4 cup Toasted Pistachioes

• 

  8 Sea Scallops

• 

  pinch Hungarian Hot Paprika

• 

  2 tablespoons Unsalted Butter

• 

  1/4 cup Dry Vermouth or Dry Sherry

• 

  2 Avocado

Step 1:

Heat Olive Oil in a Medium sauté pan over medium high heat. Add onion and sauté until translucent, approx. 5 mins. Add harissa and heat through one min. Add garlic and sauté until fragrant. Add bell pepper, ginger, saffron, salt and pepper and sauté an additional minute until the spices are toasted. Add mango and sauté for a minute just to heat through. Turn off. Add OJ, vinegar, honey, orange zest, orange blossom water and ras el hanout to the pan. Turn back on and bring to a boil. Reduce heat to a simmer and simmer uncovered for approx. 30 mins or until the liquid as mostly evaporated and the chutney has thickened. Season to taste. Transfer to a bowl over an ice bath. Add cranberries and pistachios and stir to combine. Once cooled, cover with plastic wrap and place in the refrigerator. Let sit at least 4 hours or up to overnight for the flavors to mature.

Step 2:

Pat scallops dry with a paper towel. Season with salt, pepper and paprika on one side. Heat butter in a medium sauté pan over medium high heat until the butte begins to brown. Add scallops and sear on one side. Turn over and deglaze the pan with sherry. Continue cooking until the scallops are just cooked through, but not rubbery, approx. 5 mins. To serve, place about a tablespoon of the chutney on a small plate. Cut the avocado into quarters and place one quarter of an avocado over the chutney. Top with seared scallop and serve immediately.