These scallops are two-faced because you use black and white sesame seeds on either side, they are otherwise very consistent and upfront in their flavour and behaviour.
My favourite thing about scallops is that they defrost quickly (in a bag, in cold water), they are versatile, beautiful tasting and also very quick to cook! Really the perfect weeknight protein. This particular recipe was part of a much greater Easter affair but even amongst a sea of other dishes, people always gravitate towards the scallops… and rightly so.
Sesame Fried Scallops
- 24 scallops (fresh or freshly defrosted) patted dry
- 2-3 tbs of butter
- 3 tbs white sesame seeds
- 3 tbs black sesame seeds
- S & P
- 2 small mangoes or 1 large (chopped into small cubes)
- 3 tbs apricot jam
- 1 handful chopped cilantro
- 1 slightly smaller handful chopped mint
- 2 limes juiced
- 2 tbs olive oil
- 1-3 red chiles depending on how much spice you want and how spicy the chiles are ALWAYS TASTE FIRST!
- S & P
- Prep the salsa – combine all the ingredients.
- Prep the scallops – sprinkle with salt and pepper and dip in sesame seeds (one side white other black) do all of them before you start cooking.
- Melt butter in a non-stick pan and when it’s melted and nice and hot start adding the scallops.
- Keep track of the order you have added them, by the time you are done filling the pan the first one should be ready to flip, using the same pattern flip all the scallops, and then remove them from the heat (also in the same order)