Hey there, fellow food lovers! Al here, back with another culinary adventure from my cozy kitchen in the UK. Today, I’m thrilled to share with you a recipe that’s as vibrant as it is delicious: Pan-Seared Scallops with Thai Basil Pesto and Mango Salsa. This dish brings together a delightful mix of textures and flavours that will transport your taste buds to sunny shores and tropical paradises.
I’ve always been a fan of experimenting with different cuisines and flavour combinations, and this one truly hits the mark. The melt-in-your-mouth scallops paired with the aromatic Thai basil pesto and the refreshing zing of the mango salsa make an extraordinary trio that’s perfect for a special dinner yet easy enough to whip up any night of the week.
### Why Scallops?
Scallops are a fantastic option for when you want to impress without spending hours in the kitchen. They cook quickly, and when seared correctly, they get that beautiful caramelized crust that makes them irresistibly delicious. Plus, they pair well with a myriad of flavors, making them incredibly versatile.
### The Magic of Thai Basil Pesto
Now, let’s talk about the Thai basil pesto. Traditional pesto is wonderful, but have you ever tried it with Thai basil? It adds an extra layer of complexity and a unique anise-like flavour that harmonizes perfectly with the scallops. The roasted cashews add a lovely creaminess and nutty undertone, while the green chili gives it just a hint of heat.
### Mango Salsa – A Tropical Twist
To brighten things up, the mango salsa steps in with its juicy, sweet, and tangy goodness. The combination of ripe mango, red bell pepper, and red onion, all tied together with fresh coriander and lime juice, provides a refreshing contrast to the rich pesto and savory scallops.
Alright, let’s stop talking and start cooking! Here’s how you can make this delightful dish at home:
### Ingredients
#### Scallops
– 400g fresh scallops
– 1 tbsp olive oil
– 1 tsp sea salt
– 1/2 tsp black pepper
#### Thai Basil Pesto
– 1 cup fresh Thai basil leaves
– 1/4 cup fresh coriander leaves
– 1/4 cup roasted cashew nuts
– 1/4 cup grated Parmesan cheese
– 2 garlic cloves
– 1 small green chili, seeded and chopped
– 1/4 cup extra-virgin olive oil
– 1 tbsp lime juice
– 1/2 tsp sea salt
#### Mango Salsa
– 1 ripe mango, diced
– 1/2 small red onion, finely chopped
– 1 small red bell pepper, diced
– 1/4 cup fresh coriander leaves, chopped
– 1 lime, juiced
– 1/2 tsp sea salt
– 1/4 tsp black pepper
### Method
#### Thai Basil Pesto
1. In a food processor, combine 1 cup fresh Thai basil leaves, 1/4 cup fresh coriander leaves, 1/4 cup roasted cashew nuts, 1/4 cup grated Parmesan cheese, 2 garlic cloves, 1 small green chili (seeded and chopped), and 1/2 tsp sea salt.
2. Pulse until ingredients are roughly chopped.
3. While the processor is running, slowly pour in 1/4 cup extra-virgin olive oil and 1 tbsp lime juice until the mixture is smooth and well combined. Set aside.
#### Mango Salsa
1. In a medium bowl, combine 1 diced ripe mango, 1/2 small red onion (finely chopped), 1 small red bell pepper (diced), and 1/4 cup chopped fresh coriander leaves.
2. Add the juice of 1 lime, 1/2 tsp sea salt, and 1/4 tsp black pepper.
3. Mix well and refrigerate until ready to serve.
#### Scallops
1. Pat dry 400g fresh scallops with paper towels. Season with 1 tsp sea salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
3. Once the oil is hot, add the scallops, making sure they are not overcrowded. Sear for 2-3 minutes on each side until they develop a golden-brown crust and are opaque in the center.
4. Remove from the skillet and place on a plate lined with paper towels to drain any excess oil.
#### Assembly
1. On individual plates, spread a generous spoonful of Thai basil pesto.
2. Place the seared scallops on top of the pesto.
3. Top with a few tablespoons of mango salsa.
4. Serve immediately and enjoy your exquisite blend of flavors!
I hope you enjoy making and eating this dish as much as I did. It’s a lovely way to treat yourself and your loved ones to something a bit different and utterly delicious. Don’t forget to share your creations and tag me on social media—I love seeing what you guys come up with!
Happy cooking,
Al
Ingredients
### Scallops
– 400g fresh scallops
– 1 tbsp olive oil
– 1 tsp sea salt
– 1/2 tsp black pepper
### Thai Basil Pesto
– 1 cup fresh Thai basil leaves
– 1/4 cup fresh coriander leaves
– 1/4 cup roasted cashew nuts
– 1/4 cup grated Parmesan cheese
– 2 garlic cloves
– 1 small green chili, seeded and chopped
– 1/4 cup extra-virgin olive oil
– 1 tbsp lime juice
– 1/2 tsp sea salt
### Mango Salsa
– 1 ripe mango, diced
– 1/2 small red onion, finely chopped
– 1 small red bell pepper, diced
– 1/4 cup fresh coriander leaves, chopped
– 1 lime, juiced
– 1/2 tsp sea salt
– 1/4 tsp black pepper
Method
### Method
#### Thai Basil Pesto
1. In a food processor, combine 1 cup fresh Thai basil leaves, 1/4 cup fresh coriander leaves, 1/4 cup roasted cashew nuts, 1/4 cup grated Parmesan cheese, 2 garlic cloves, 1 small green chili (seeded and chopped), and 1/2 tsp sea salt.
2. Pulse until ingredients are roughly chopped.
3. While the processor is running, slowly pour in 1/4 cup extra-virgin olive oil and 1 tbsp lime juice until the mixture is smooth and well combined. Set aside.
#### Mango Salsa
1. In a medium bowl, combine 1 diced ripe mango, 1/2 small red onion (finely chopped), 1 small red bell pepper (diced), and 1/4 cup chopped fresh coriander leaves.
2. Add the juice of 1 lime, 1/2 tsp sea salt, and 1/4 tsp black pepper.
3. Mix well and refrigerate until ready to serve.
#### Scallops
1. Pat dry 400g fresh scallops with paper towels. Season with 1 tsp sea salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
3. Once the oil is hot, add the scallops, making sure they are not overcrowded. Sear for 2-3 minutes on each side until they develop a golden-brown crust and are opaque in the center.
4. Remove from the skillet and place on a plate lined with paper towels to drain any excess oil.
#### Assembly
1. On individual plates, spread a generous spoonful of Thai basil pesto.
2. Place the seared scallops on top of the pesto.
3. Top with a few tablespoons of mango salsa.
4. Serve immediately and enjoy your exquisite blend of flavors!
