### 🐚 Seared Scallops with Tropical Heat
#### **1. The Components**
* **The Protein:** 6–8 U-10 Dry Sea Scallops (large, high-quality).
* **Sweet Potato Mash:** 2 large sweet potatoes, 25g butter, 1 tsp maple syrup, a pinch of cinnamon.
* **Mango-Jalapeño Chutney:** 1 ripe mango (small dice), 1 jalapeño (minced), red onion (finely diced), 1 tbsp lime juice, 1 tsp honey, fresh cilantro.
* **The Finish:** Beurre Blanc or a simple lime-butter sauce.
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### 👨🍳 Step-by-Step Execution
#### **The Mango-Jalapeño Chutney**
1. In a small bowl, combine the mango, jalapeño, and red onion.
2. Add lime juice and honey to macerate the fruit. This draws out the sugars and creates a natural "syrup."
3. Let it sit for at least 20 minutes before serving. Fold in chopped cilantro at the very last second to keep it bright green.
#### **The Silky Sweet Potato Mash**
1. Peel and cube sweet potatoes; boil in salted water until very tender.
2. **The Fine Dining Finish:** Pass the potatoes through a **potato ricer** or a **tamis sieve**. Sweet potatoes can be stringy; sieving is the only way to get that "pudding" consistency.
3. Whisk in butter and maple syrup until glossy. Keep warm.
#### **The Perfect Scallop Sear**
1. **The Preparation:** Pat the scallops bone-dry with paper towels. Remove the tough "foot" (muscle) from the side.
2. **The Pan:** Use a stainless steel or cast-iron skillet. Get it "smoking hot" with a high-smoke-point oil (like grapeseed).
3. **The Sear:** Place scallops in the pan like a clock (start at 12). Press down lightly once to ensure contact. Sear for exactly **2 minutes** without moving them.
4. **The Flip:** Flip and add a knob of butter. Baste for **30–60 seconds**. They should be opaque in the center and golden-brown on the top and bottom.
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### 🎨 Plating Guide
1. **The Base:** Place a perfectly circular dollop of **Sweet Potato Mash** in the center of the plate.
2. **The Alignment:** Arrange 3 scallops in a tight triangular formation or a straight line across the mash.
3. **The Topping:** Using a small spoon, place a "crown" of the **Mango Chutney** directly on each scallop. Allow a small amount of the lime-mango juice to run down the sides.
4. **The Contrast:** Dot a few drops of **Cilantro Oil** or a squeeze of lime around the mash for a pop of green.
5. **The Garnish:** Top with a thin, shaved slice of fresh jalapeño or a single cilantro micro-leaf.
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### 🧪 Technical Tip: The "Dry" Scallop
Always buy "Dry" scallops. "Wet" scallops are treated with STPP (sodium tripolyphosphate), which causes them to retain water. When they hit the pan, they release that water, steaming the fish instead of searing it. A dry scallop will caramelize instantly at **155°C**, giving you that iconic mahogany crust.
Reviewed by EL KATIBI MARIA
on
February 20, 2026
Rating:
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