Sashay over to these Nori Seared Scallops with Black Mango Puree, served up at Houston’s favorite supper club, Sambuca! Carrot butter and black mango puree give this dish a creative spin that will keep your taste buds dancing all night!
Nori Seared Scallops Assembly:
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Get arugula salad ready by tossing arugula with olive oil and a pinch of nori salt. Set aside.
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Coat scallops with Nori salt and sear in cast iron skillet for 90 seconds on each side, pat dry with paper towel.
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Spoon carrot butter onto plate, then mango puree on top of carrot butter, swipe across the plate using spoon for a tear drop shape.
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Place seasoned arugula across the plate on the skinny side of the puree.
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Place red radish, tuna bacon, and candied red pepper on the arugula salad.
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Place scallops on the plate on top of and next to the thick side of the puree swipe.
For the Carrot Butter:
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In small sauce pot, melt butter on low heat. Once melted, remove from heat and set aside.
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Peel carrots and cut into 1” pieces.
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Place everything in blender, and blend until smooth
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Chill, cover, and label. Store under refrigeration until ready for use. Yields 1 quart.
For the Black Mango Puree:
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Combine water and sugar in small sauce pot and boil until sugar is completely dissolved, place in ice bath and chill to 41 degrees or below.
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Peel and rough chop mango, and place in blender with simple syrup, and cuttlefish ink. Blend until smooth.
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Chill, cover, and label. Store under refrigeration until ready for use. Yields 1/2 quart.
For the Candied Red Bell Pepper:
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Clean red bell peppers and cut into 1/8” squares, roast at 400 degrees for 5 minutes and chill.
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Combine sugar, corn syrup, and water in small sauce pot and boil until liquid reaches hard crack, at 295-305 degrees. **Use candy thermometer for more accurate results.
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Leave the sugar mixture on stove at low temperature to keep it from hardening.
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Using plating tweezers, dip each piece of red bell pepper into the sugar mixture, coating all sides, then gently place the pepper on sheet pan lined with a sil-mat or parchment paper.
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Let cool until hardened.
Ingredients
Nori Seared Scallops:
- 3 XX U-10 Hokkaido Scallops
- 1/2 oz XX Tuna Bacon
- 2 T XX Carrot Butter
- 1 T XX Black Mango Puree
- 1/4 XX Red Radish, thinly sliced
- 1/2 oz XX Candied Red Pepper
- 1 Tbsp. XX extra virgin olive oil
- 2 oz. XX Arugula
- 1 T XX Nori salt
Carrot Butter:
- 2 lbs. XX Carrots
- 1 lbs. XX unsalted butter
- 1 T XX kosher salt
Black Mango Puree:
- 2 ea. XX Mango
- 1/2 Cup XX granulated sugar
- 1/2 Cup XX water
- 1 tsp. XX Cuttlefish ink
Candied Red Bell Pepper:
- 1 lbs. XX red bell pepper
- 1 Cup XX granulated sugar
- 1/2 Cup XX corn syrup
- 1/4 Cup XX water