Pan Seared Scallops with Mango Vinegar Reduction

Pan Seared Scallops with Mango Vinegar Reduction


A simple and refined way to pep up scallops, this elegant dish takes minutes to prepare. The scallops are quickly seared in shallot flavored oil then the pan is deglazed with A L' Olivier Mango Fruit Vinegar. The flavor and aroma of ripe mango and the acidity of the vinegar compliment the scallops perfectly. The simple garnishes add color and texture.


I tablespoon A L’Olivier extra virgin olive oil

1 shallot, finely chopped

Sea salt and black pepper to taste

6 scallops

4 tablespoons A L’Olivier Mango Fruit Pulp Vinegar

Couple of big pinches of micro-greens

Zest of 1 lime

2 tablespoon of pomegranate seeds

2 dragon fruit chips

A L’Olivier extra virgin olive oil for finishing

Heat the olive oil in a fry pan, over medium-low heat. Add the shallot and cook until translucent. Remove with a slotted spoon and set aside. Do not wipe out the pan.

Season the scallops with salt and pepper. Reheat the olive oil over high. Add the scallops, then cook until golden brown on each side, about 1 minute per side. Remove and set aside. Drain away any residual oil.

Add the shallots back to the pan. Deglaze the pan with the mango vinegar. Reduce by ½, then replace the scallops in the pan and warm through. Plate the scallops. Spoon the mango vinegar reduction over them.

Garnish with the dragon fruit chips or slices. Scatter the pomegranate seeds, micro greens and lime zest. Finish each plate with a few drops of olive oil.


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