Scallops with Mango Chutney: Another Review

(Thank you everyone for helping get this to FoodBuzz Top 9)

Mango Chutney.

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.

INGREDIENTS

Fresh scallops

Red onions

Red chillies

Coriander leaves

Mango chutney (Vom Fass, of course, duh)

A little oil to sear the scallops

METHOD

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).

Product Review Disclaimer:

This product was sent to me at no cost. I am under no contract or

obligation to write a review or to make it a positive one if I did.

I write my honest opinions and will tell you quickly if a product

is not up to my standards. My reviews are my opinion only. I do not make any money on any of the products I review.