Difficulty: Easy - for beginners
For the chutney:
1 tablespoon butter
â…“ cup diced Walla Walla sweet onion
Pinch sea salt
1 peeled, diced ripe mango (We were lucky enough to find the Ataulfo Mango at our local market. This skin and flesh are golden in color and the flesh is deliciousâ€”buttery, sweet and nearly fiber-free.)
1-2 tablespoons Wawawai Canyon Estate Vineyard Sauvignon Blanc or 2008 Wahluke Slope Semillon
For the scallops:
1 tablespoon butter
12 large, fresh sea scallops
Salt and Pepper to taste
The key to obtaining a good sear on the scallops lies in removing as much excess moisture as possible from the scallops prior to cooking. For that reason, I like to lightly salt the scallops and place them on a plate that has been lined with a paper towel or two. Set the scallops aside and prep the mango and sweet onion.
Add a tablespoon of butter to a decent sized 12" skillet. When the pan is hot and the butter is melted completely, toss in the chopped onion. Lightly salt the onion, then sweat them in the pan for 2-3 minutes until they are translucent. Add the mango and cook for an additional 2 minutes. The mango should be very lightly browned. At this point, I like to deglaze the pan with a tablespoon of fruity, dry white wine. I recommend our Sauvignon Blanc or Viognier.
Place the chutney in a dish and set aside. Wipe the skillet clean with a paper towel. Return the pan to the burner and add 3-4 tablespoons of vegetable oil. Heat the oil until it is near it's smoking point. Add the scallops and give the pan a shake (I do this to make sure that none of the scallops are sticking). Cook until they are golden brown, about 2 minutes. Turn the scallops gently and cook the second side for another 2-3 minutes. The scallops should be cooked until the sides have firmed up and the flesh is opaque, but no longer, or they will be tough!
If you are serving over a wilted spinach salad, remove the scallops to a plate and set aside. Place washed, dry spinach in the skillet and gently warm toss to wilt. Just a minute or so. You may choose to drizzle the salad with a bit of good quality olive oil, and add salt and pepper to taste.
Serve immediately. I like to plate the scallops over the spinach, with the chutney on top.