[recipe adapted from Bren’s FlaNboyant Eats]
500g scallops (washed and pat dry, roe optionally removed)
bunch of fresh coriander (about 1½ cups when chopped)
2 honey mangos – about 600g (deseeded, peeled and cubed)
1 huge or two smaller sweet red pointed peppers (sliced)
4 tbs olive oil
50g unsalted butter
3 tbs of clear, mixed blossom honey
1 tsp paprika powder
half a pinch of Cayenne pepper
¼ tsp sea salt
half a lemon (cut into 3-4 wedges)
prepared “Coconut Rice” to serve
deep non-stick frying pan or wok
Season scallops with freshly ground pepper, paprika, Cayenne pepper, salt and leave aside. Melt butter on frying pan, add olive oil, honey. Then add scallops and fry them for a while, 1 minute on each side. Add half of the coriander and pepper. Cook on reduced fire for couple of minutes until peppers are witted. Stir in the rest of coriander, mango and immediately remove from fire.
Serve to the plates with lemon wedges and rice on a side.
Serve 3-4 people.