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Scallops with pickled vegetables, mango jelly and lime and chive sauce

A home-style Scallops with pickled vegetables, mango jelly and lime and chive sauce made with White Wine Vinegar, Cold Water, and Olive Oil. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 2 tbsp
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   Pass the purée through a sieve and add the xanthum gum.

2. 2

   Pour the mixture into a shallow tray (it should be about 1cm/½in deep).

3. 3

   Chill in the fridge for 1-2 hours, or until set.

4. 4

   Cut into 1cm/½in cubes.

5. 5

   Heat the shallots, white wine vinegar and white wine in a saucepan.

6. 6

   Bring to the boil and continue to cook until the volume of the liquid is about two tablespoons.

7. 7

   Add the cold water and reduce again until the volume is about one tablespoon.

8. 8

   Remove the pan from the heat and pass the sauce through a sieve into a clean saucepan.

9. 9

   Add the chives and season to taste with lime juice, salt and freshly ground black pepper.

10. 10

    Heat a frying pan until very hot, add the scallops and cook on either side for 45-60 seconds then remove from the pan and set aside to rest for a couple of minutes.

11. 11

    Meanwhile, for the pickled vegetables, bring the vinegar and sugar to a simmer in a saucepan.

12. 12

    Place all the vegetables into a bowl then pour the vinegar mixture over the top.

13. 13

    Stir until combined, then set aside to pickle for at least 2 hours.

14. 14

    To serve, scatter the vegetables over the serving plates then add three scallops to each plate.

15. 15

    Place squares of mango jelly in between the vegetables.