Fried Scallops with Citrus-mango Chutney

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(1 vote)
Fried Scallops with Citrus-mango Chutney
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Health Score:
7,5 / 10
30 min.
ready in 45 min.
Ready in


For the chutney
1 ripe Mango
2 organic Oranges
1 shallot
2 tablespoons olive oil
1 teaspoon powdered sugar
¼ teaspoon yellow Curry paste
Sea salt
For the salad
2 Lettuce
200 grams Natural yogurt
2 tablespoons Whipped cream
1 splash lemon juice
freshly ground peppers
For the scallops
8 Scallop (ready to cook)
1 tablespoon lemon juice
5 tablespoons breadcrumbs
30 grams butter
How healthy are the main ingredients?
olive oilWhipped creamMangoOrangeshallotsalt

Preparation steps


For the chutney, peel the mango and cut the flesh away from the pit, then finely dice. Peel the orange taking care to remove the white skin. With a sharp knife, remove the segments from the inner membranes and squeeze the juice from the remaining pulp. Peel the shallots, chop finely and cook in a pan with hot oil until translucent. Sprinkle with powdered sugar and slightly caramelize, then stir in the curry paste and deglaze with the orange juice. Add the mango cubes and simmer over medium heat for 2-3 minutes.


Add the orange segments, stir, remove from the heat and season with salt. Separate the salad leaves, rinse, spin dry and cut into fine strips. Stir the yogurt with sour cream and season with salt and pepper. Rinse the scallops, pat dry, season with salt and pepper, sprinkle with lemon juice and coat in breadcrumbs. In a hot pan with melted butter, fry until golden brown on both sides. Arrange the salad on plates, drizzle with the yoghurt dressing and serve with 2 scallops on top of each. Serve with the chutney.