Another cool product from Vom Fass, part of a bunch of interesting stuff Mr Teoh (GM) so kindly passed on to me for a review.
As with the raspberry chutney, this had all the glorious aroma of the fruit, it would be such a shame to try use it in a cooked recipe as a sauce or something. I was very tempted to use it as a Thai styled topping with a fried fish dish, or in another sweet, or a pie, or, or ... So many ideas, so little chutney! Big hint, Mr Teoh! :D
So, again, I've kept it simple, with clean, fresh flavors to complement.
Mango chutney (Vom Fass, of course, duh)
A little oil to sear the scallops
Peel and dice the onions.
Discard seeds and white membranes of chillies. Chop finely.
Chop the coriander leaves.
Mix chutney, onions, chillies and coriander together.
Leave in the fridge for the flavors to infuse while you prepare the scallops.
Heat a non-stick pan.
Brush scallops with a little oil. Sear scallops until you get a golden brown crust.
Flip and do the same for the other side. (About a minute or so each side, depending on the thickness of your scallops).
Remove from pan. (*Do not overcook, scallops will continue to cook after you take them off the heat).
Pile chutney mix on top and devour immediately!
(*Scallops get rubbery if you wait too long to serve them).
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