Cooking time: 4 min – Prep time: 10 min – Serves: 4
Ingredients:
1 ripe mango
1 red onion
1 Noa cucumber
2 passion fruits
6 sprigs of chives, finely chopped
1 juicing orange
12 scallops
Salt, pepper, and Espelette pepper
Equipment:
Kokko Kamado Little, L or XL
Small cast iron skillet
Large round black clay Chamba dish
Preparation:
1. Start by preparing your fruits and vegetables. Dice three-quarters of the mango, the cucumber, and the onion into small cubes. Place everything in a bowl and add the passion fruit seeds, chives, and a pinch of Espelette pepper. Mix well, then season with salt and pepper. Add 2 tablespoons of olive oil. Chill.
2. Blend the remaining quarter of mango with the orange juice and one tablespoon of olive oil. Add salt. Blend until smooth and chill.
3. Fire up your Kokko on high heat. Pour olive oil into your cast iron skillet (about 2 tablespoons) and sear the scallops. Flip them after 2 minutes, once golden. Cook for another 2 minutes on the other side. Remove from the Kokko.
4. Now it’s time to plate. Arrange the mango-onion-cucumber salad on one side and place 3 scallops per person. Drizzle with the orange and mango sauce. Enjoy!
