Caramelised scallops with peach mango glaze Caramelised scallops with peach mango glaze Caramelised scallops with peach mango glaze Gallery Appetizers & Sides Melanie Lionello (@frommylittlekitchen) Ingredients Method Ingredients 12 large scallops, with roe removed 40g butter 1 tbs Bonne Maman Mango-Peach Conserve 2 tbs water Salt to taste Method Pat dry your scallops with paper towel. In a small bowl mix together the Bonne Maman Mango-Peach Conserve and water to thin it out. Place your 26cm Tefal Ingenio Titanium Fusion frying pan over a medium heat and wait for the centre to go red. Add butter to pan, letting it melt and cook for 3-4 minutes, until it begins to brown. While the butter is cooking, spread half the Conserve-water mixture on the top side of the scallops. Add your scallops to the pan, conserve side down and cook for 2-3 minutes. While the scallops are cooking, spread the remaining conserve-water mixture over the other side of the scallops and sprinkle with salt. Flip the scallops and cook for a further 2-3 minutes. Serve immediately.
