Name: Seared Scallops with Mango Chutney and Mint
Total time: 1 h 30 min
Ingredients: 1 shallot , minced; 3 tablespoons vegetable oil; 1 teaspoon grated fresh ginger; ½ teaspoon ground coriander; ¼ teaspoon dry mustard; ¼ teaspoon ground turmeric; ⅛ teaspoon cayenne pepper; 1 ripe but firm mango , peeled, pitted, and cut into ½-inch pieces (1½ cups); 2 tablespoons white wine vinegar; 1 tablespoon dried currants; 1 tablespoon packed light brown sugar; Salt and pepper; 2 tablespoons coarsely chopped mint leaf; 1½ pounds large sea scallops , tendons removed

Why This Recipe Works

Conserves marry fresh-tasting fruits with bloomed Indian spices in a sweet-savory, tart-spicy profile and so can either add intrigue to simple dishes or complement and enliven more complex ones. Here we do the former; we particularly liked the pairing of mango chutney with sweet scallops that developed a nutty sear from a ripping hot pan. The clean-tasting seafood benefited from the spiced addition. We started by blooming spices in oil, their warmth soon offset by the luscious fruit of just-ripe mango. Some white wine vinegar in the infusing medium provided the pucker, and brown sugar and dried currants balanced it out with sweetness. A little shallot brought some fresh allium flavor and savor; not wanting to overpower the dish with its rawness, we moderated the shallot's bite by letting it soak in water while the chutney simmered away. A finishing sprinkle of mint made all the flavors come alive.

Before You Begin

We recommend buying “dry” scallops, which don't have chemical additives and taste better than “wet.” Dry scallops will look ivory or pinkish; wet scallops are bright white.

Instructions

Combine shallot and 2 cups water in bowl; set aside. Heat 1 tablespoon oil in small saucepan over medium heat until shimmering. Add ginger, coriander, mustard, turmeric, and cayenne and cook until fragrant, about 30 seconds. Stir in mango, ¼ cup water, vinegar, currants, sugar, and ¼ teaspoon salt. Bring to simmer and cook, stirring occasionally, until mixture is thickened and reduced to about 1 cup, 10 to 15 minutes. Drain shallot and stir into chutney. Let chutney cool to room temperature, about 30 minutes. Stir in mint and season with salt and pepper to taste.

Place scallops on rimmed baking sheet lined with clean kitchen towels. Place second clean kitchen towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature, covered with towel, for 10 minutes.

Pat scallops dry and season with salt and pepper. Heat remaining 2 tablespoons oil in 12-inch skillet over high heat until just smoking. Add half of scallops in single layer and cook, without moving, until well browned on first side, about 1½ minutes. Flip scallops and continue to cook until sides are firm and centers are opaque, about 1½ minutes. Transfer scallops to plate and tent with aluminum foil. Repeat with remaining scallops; transfer to plate. Serve scallops with chutney.