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