Scallops with Mango Chutney
In a bowl, mix the green onions, mango, purple onion, green chili pepper and lemon zest. Set aside. In another bowl, mix the lemon juice, olive oil, salt and pepper until it is emulsified and set a side. Heat a pan and add the tablespoon of olive oil. Sear the scallops on all sides. They’ll get a nice golden color (1-2 minutes a side). Remove scallops when they are done and serve them with the chutney.
In each scallop shell add around 1 teaspoon of the mango chutney and then place the scallop in the shell. Sprinkle cilantro leaves on top and serve immediately.
8 scallops, cleaned and in their shells
1 tablespoon olive oil
2 green onions, chopped finely
1 green mango cut in small cubes
1 small purple onion, diced
1 green chili pepper, diced
1 cup of fresh cilantro leaves
Zest and juice of 1 lemon
2 tablespoons extra virgen olive oil
Salt and pepper to taste
Sweet and sour dishes like this one, with the pleasant sweetness of the magos with the green onions and peppers make quite a mixture of flavors that need a loyal, discreet pair. This Cono Sur Viognier has a light, friendly body with sweet hints of tropical fruits like mango and pineapple. This is a wine that will perfectly match the scallops to bring out the wonderful flavors in the chutney.