Corn salad with scallop and mango sauce
2 servings
25 minutes
This elegant corn salad with sea scallops and mango sauce embodies the sophistication of French cuisine. Tender scallops, seared to a golden crust, are complemented by a creamy mango sauce that provides a delightful balance of sweetness and acidity. Grapefruit and lime segments add freshness and a light citrus note, while the combination of corn and radicchio salads ensures textural richness. This dish is perfect for a romantic dinner or festive event, impressing not only with its taste but also with its exquisite presentation. The French have always valued harmony of flavors, and this salad is a true culinary masterpiece conveying the refinement of their gastronomic tradition.
1
Bring the cream to a boil; dice the mango into 0.5x0.5 cm cubes; add mango puree and diced mango to the boiling cream and boil for 1.5–2 minutes until the sauce thickens, season with salt and pepper.
- Cream 30%: 80 ml
- Mango puree: 45 g
- Mango: 80 g
- Salt: to taste
- Ground black pepper: to taste
2
Remove and set aside the zest of 0.5 lime; at the end of cooking, squeeze the juice of 1/4 lime into the sauce and whisk; the sauce for the scallops is ready.
- Lime: 1 piece
- Lime: 1 piece
3
Place radicchio leaves around the edge of the plate and corn salad in the center.
- Radicchio salad: 35 g
- Corn salad: 75 g
4
Separate the grapefruit segments and 0.5 lime, and remove the membranes.
- Grapefruits: 0.3 piece
- Lime: 1 piece
5
Cut the scallops into large pieces of 2x2 cm and fry in a hot pan with olive oil until lightly golden for 2 minutes, add pepper, lime zest, and mix.
- Scallops: 140 g
- Olive oil: 10 ml
- Ground black pepper: to taste
- Lime: 1 piece
6
Place the scallops on the salad and drizzle with creamy mango sauce.
- Scallops: 140 g
- Mango puree: 45 g
- Mango: 80 g
7
Decorate the salad with segments of grapefruit and lime and serve.
- Grapefruits: 0.3 piece
- Lime: 1 piece