Seared Scallops with Mango Chutney and Mint

Name: Seared Scallops with Mango Chutney and Mint
Yield: Serves 4
Ingredients: 1 , shallot, minced; 3 tablespoons, vegetable oil; 1 teaspoon, grated fresh ginger; ½ teaspoon, ground coriander; ¼ teaspoon, dry mustard; ¼ teaspoon, ground turmeric; ⅛ teaspoon, cayenne pepper; 1 ripe but firm, mango, peeled, pitted, and cut into ½-inch pieces (1½ cups); 2 tablespoons, white wine vinegar; 1 tablespoon, dried currants; 1 tablespoon, packed light brown sugar; , Salt and pepper; 2 tablespoons coarsely chopped, mint leaf; 1½ pounds, large sea scallops, tendons removed

4 comments

By Danielle Desiato

Main Courses

Fruit

Fish & Seafood

If your experience with fruit chutneys is confined to the generic, sticky-sweet confected jars of the stuff, be assured that homemade versions are an altogether different class of conserve.

A cookbook recipe exclusively for All-Access members from Spiced

SERVES4

TIME1 hour, plus 30 minutes cooling

Seared Scallops with Mango Chutney and Mint

A cookbook recipe exclusively for All-Access members from Spiced

WHY THIS RECIPE WORKS

Conserves marry fresh-tasting fruits with bloomed Indian spices in a sweet-savory, tart-spicy profile and so can either add intrigue to simple dishes or complement and enliven more complex ones. Here we do the former; we particularly liked ...

This is a members' feature.