Crispy scallops with three dips

AUTHOR
Valentine Lee
DIFFICULTY
very easy
RATING
4 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 4
  • 1 ripe avocado
  • 7-10 Tbsp Juice from 1⁄2 Lemon
  • 1 TABLESPOON crème fraîche
  • 1 TEASPOON Chili paste (jar; asian style)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 Mango
  • 1 (approx. 50 g) Onion
  • 1⁄2 Garlic clove
  • 40 g Sugar
  • 50 ml White wine
  • 1 fresh egg yolk
  • 1 TEASPOON Mustard
  • 90 ml Sunflower oil
  • 10 ml Sesame Oil
  • 1 TEASPOON crème fraîche
  • 1 TEASPOON Chili Paste
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 Eggs
  • 12 fresh scallops ready to cook
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 5-6 Tbsp Flour
  • 100 g Panko (Japanese white bread crumbs; asian style)
  • 1 l Sunflower oil for frying

Directions

  1. 1

    For the avocado cream, cut the avocado in half, remove the stone and spoon out the flesh. Finely puree with lemon juice, crème fraîche and chilli paste. Season to taste with salt and pepper

  2. 2

    2 . For the chutney, peel the mango and cut the flesh into slices from the stone. Peel and chop the onion and garlic. Caramelise the sugar in a pot. Add onion, garlic and mango. Deglaze with wine and boil down for 5-6 minutes. Season to taste with salt and pepper. Puree everything

  3. 3

    For the mayonnaise, mix egg yolk and mustard with a whisk, add 90 ml sunflower oil first drop by drop, then in a thin stream. Stir until the consistency is creamy. Then stir in sesame oil, crème fraîche and chilli paste. Season with salt and pepper

  4. 4

    For the scallops, whisk the eggs. Season mussels with salt and pepper. First turn in flour, then pass through the eggs and finally turn in the pancakes. In between, heat the frying oil in a wide pot to approx. 180 °C.

Nutrition Facts

KCAL
650 kcal
CARBS
41 g
FATS
41 g
PROTEINS
22 g