***** CODE PUB = PUB_B *****
Scallop Seviche with Two Peppers and Fresh Mango Recipe
Scallop Seviche with Two Peppers and Fresh Mango
Thierry Daraize, Québec
Flavors of Quebec
Total time: 1hr to 2hr
Preparation time: 15 minutes
Marinating time: 1 hour
Cooking time: A few moments
Difficulty: Easy
Chef's Note
French chef Thierry Daraize, who has lived in Quebec for many years, apprenticed with Michel Guérard, the inventor of nouvelle cuisine and a great master of "spa" cooking. Thierry offers us a fresh light recipe for scallop seviche that delights the eye and enchants the palate.
Ingredients for 4 servings
- 350 g (12 oz.) Scallops
- 1 shallot, minced
- 2 limes
- 1 lemon
- Salt and pepper
- 4 tbsp. olive oil
- 1 large ripe Mango
- 1 tomato
- 4 edible flowers

- 4 drops of Tabasco
- 1/2 red #
- Grapeseed oil
- 1/2 tsp. balsamic vinegar
- Phyllo pastry for decoration
  1. slice the scallops into halves or thirds and place in a deep container; 
  2. pour on the lime juice, olive oil and balsamic vinegar; 
  3. add the salt and pepper, Tabasco, peppers, 1/2 mango, shallot and tomatoes; 
  4. poach the lemon zests for several moments and candy with 1 tbsp. sugar; 
  5. add to the other ingredients; refrigerate and marinate for 1 hour.

Finishing and presentation

  1. make a crunchy phyllo basket (1 per serving); 
  2. place on the plate at a slight angle;
  3. mash the remaining half mango in a bowl with a fork; whisk with grapeseed oil to make a purée;
  4. pour the scallop mixture into the baskets, letting it overflow onto the plates;
  5. decorate with mango purée, edible flowers and a few herbs. 
Clos Dupont Muscadet-sur-lie
More recipe ideas
Illustration: Gründ
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up
***** CODE PUB = PUB_D *****
***** CODE PUB = PUB_F *****