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Sambuca's Nori Seared Scallop with Black Mango Puree

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!
Course Entrées
Servings 1 Order

Ingredients
  

Nori Seared Scallops

  • 3 U-10 Hokkaido Scallop
  • 1/2 oz Tuna Bacon
  • 2 T Carrot Butter
  • 1 T Black Mango Puree
  • 1/4 Red Radish, thinly sliced
  • 1/2 oz Candied Red Pepper
  • 1 Tbsp. extra virgin olive oil
  • 2 oz. Arugula
  • 1 T Nori Salt

Carrot Butter

  • 2 lbs. Carrots
  • 1 lbs. unsalted butter
  • 1 T kosher salt

Black Mango Puree

  • 2 ea. Mango
  • 1/2 Cup granulated sugar
  • 1/2 Cup water
  • 1 tsp. Cuttlefish ink

Candied Red Bell Pepper

  • 1 lbs. red bell pepper
  • 1 Cup granulated sugar
  • 1/2 Cup corn syrup
  • 1/4 Cup water

Instructions
 

Nori Seared Scallops Assembly

  • Get arugula salad ready by tossing arugula with olive oil and a pinch of nori salt. Set aside.
  • Coat scallops with Nori salt and sear in cast iron skillet for 90 seconds on each side, pat dry with paper towel.
  • Spoon carrot butter onto plate, then mango puree on top of carrot butter, swipe across the plate using spoon for a tear drop shape.
  • Place seasoned arugula across the plate on the skinny side of the puree.
  • Place red radish, tuna bacon, and candied red pepper on the arugula salad.
  • Place scallops on the plate on top of and next to the thick side of the puree swipe.

Carrot Butter

  • In small sauce pot, melt butter on low heat. Once melted, remove from heat and set aside.
  • Peel carrots and cut into 1” pieces.
  • Place everything in blender, and blend until smooth
  • Chill, cover, and label. Store under refrigeration until ready for use. Yields 1 quart.

Black Mango Puree

  • 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.
  • Peel and rough chop mango, and place in blender with simple syrup, and cuttlefish ink. Blend until smooth.
  • Chill, cover, and label. Store under refrigeration until ready for use. Yields 1/2 quart.

Candied Red Bell Pepper

  • Clean red bell peppers and cut into 1/8” squares, roast at 400 degrees for 5 minutes and chill.
  • 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.
  • Leave the sugar mixture on stove at low temperature to keep it from hardening.
  • 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.
  • Let cool until hardened.

Notes

Recipe courtesy of Sambuca.
Keyword mango, Sambuca, scallops
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