in Africa, South Africa

Scallops in chili marinade on hearty mango salad

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Ingredients for 4 servings:

  • 12 scallops
  • 2 cloves garlic, finely chopped
  • 2 red chili peppers, diced
  • 5 tbsp olive oil
  • 500 g cherry tomatoes, halved
  • 2 onions, red, cut into fine strips
  • 1 mango(s), flesh diced approx. 1.5cm
  • 3 tbsp lime juice
  • 1 tbsp maple syrup, alternatively: honey
  • Salt
  • pepper
  • 4 stalks chervil, cut

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

South African recipe

Combine the mussel meat with chopped garlic, 2 tablespoons of olive oil, and chili in a bowl and let it chill for 2 hours. Meanwhile, combine the tomato halves, onion slices, and mango cubes. Whisk together the lime juice, remaining oil, maple syrup/honey, salt, pepper, and chervil and mix into the salad. Remove the mussels from the oil and grill for 1 minute on each side. Season with salt and pepper and serve with the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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