Ingredients

The following ingredients have 5 Servings
  • 1 small leek’s green part, finely chopped
  • 1 yellow onion, finely chopped
  • 1 carrot, finely chopped
  • 2 Tablespoons (30g) butter
  • 1 cup (240 ml) dry white wine
  • 1 bouquet garni (thyme, parsley, bay)
  • 1 cup (240 ml) heavy cream
  • 1 vanilla pod
  • 2 mangoes, peeled, stoned and sliced (or cubed)
  • 16 seared sea scallops*
  • 1 Tablespoon olive oil**
  • Fresh mint leaves, for serving

Instruction

  • Sweat (stir over low heat) the minced leek’s green part, onions and carrots in butter. Deglaze with white wine and simmer for 30 minutes with the bouquet garni over low heat.
  • Pass the stock in very fine sieve. Add it back to the pan together with the cream and reduce until a creamy consistency (it should coat the spoon). Split the vanilla pod lengthwise, and add it to the sauce. Remove the pan from the heat and scrape out the seed into the the warm sauce. Set aside, covered, for 1 hour, to enable vanilla to develop its flavors to the sauce.
  • Gently pan the sea scallops with some olive oil, about 40 seconds on each side.
  • Arrange on a hot plate alternating the sea scallops, vanilla sauce and fresh mangoes. Decorate with fresh mint leaves, and voilà!