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 the goods

12 large fresh scallops

2 ripe but firm mangoes

2 peaches

2-3 cups of mache or baby spinach

fresh basil

1 cup superfine / castor sugar

4 star anise

juice 1 lime

peanut and olive oil

1 cup blanched sugar snap or snow peas

mirin (japanese cooking sake) or sherry

cracked black pepper

time: chill fruit and infuse sugar overnight

cooking: 10 minutes


view the 'mango madness' newsletter that featured this recipe

seared scallops with caramelised peaches and mango cheeks

doesn't this look drop-dead gorgeous? wouldn't you be a bit impressed if some waiter dropped this plate down in front of you in a fancy restaurant?

this salad is so easy

you can make it in 10 minutes. I know because I made my mate, james, road test it...

start the clock:

infuse: 1 cup of fine sugar with 4 star anise (overnight)

chill: 2 mangoes and 2 peaches in the refrigerator (overnight)

heat: 1 tablespoon of olive oil in a skillet or frying pan (for the scallops)

heat: another non-stick pan (for the fruit)

slice: the cheeks off the mango, slice the peaches in half and remove the stone. press the fruit, cut side down, into the anise infused sugar

sear: 10-12 scallops in the olive oil. cook 2 minutes, turn and cook another 2 minutes. add 1 tablespoon mirin or sherry to the pan. cook 1 minute and remove from pan

fry: the fruit at the same time as the scallops, the sugar will start to bubble. cook for 3-4 minutes. use a fork to lift the fruit and make sure the sugar does not burn

toss: 1 cup blanched snow peas, 1 cup basil leaves, 1 cup baby spinach or mache leaves with juice of 1 lime, 2 tablespoons peanut oil and 1 teaspoon of cracked black pepper

serve: caramelized fruit and scallops on top of a bed of leaves. garnish scallops with finely sliced basil leaves