Scallops with fruit salad

Scallops with fruit salad is a light and refined dish, perfect as a starter or a summer second course. Here’s how to prepare it:

Ingredients

• 6 fresh scallops (without coral)
• 1 green apple
• 1 orange
• 1 mango
• Lemon juice
• Extra virgin olive oil
• Balsamic vinegar (optional)
• Salt and pepper to taste
• Mixed green salad
• Walnuts or pine nuts to garnish (optional)

Preparation

1. Start by preparing the fruit salad. Thoroughly wash the green apple and dice it into small cubes, collecting them in a bowl. Immediately sprinkle with lemon juice to prevent browning.

2. Peel the orange and mango and cut them into cubes of the same size as the apple. Add them to the bowl with the apple.

3. Season the fruit with a little salt, pepper, extra virgin olive oil, and a drizzle of balsamic vinegar, if desired, mixing gently. Allow the fruit to rest so the flavors can meld.

4. Clean the scallops by removing any impurities. In a non-stick pan, heat a drizzle of extra virgin olive oil and, once hot, cook the scallops for about 1-2 minutes per side, until golden brown, being careful not to overcook them to maintain their soft texture.

5. Season the scallops with salt and pepper to taste while cooking.

6. In the meantime, arrange the mixed green salad on serving plates.

7. Gently lay the scallops on top of the salad, and distribute the previously prepared fruit salad around.

8. Garnish with some toasted walnuts or pine nuts to add crunch to the dish.

9. Serve immediately, accompanied by croutons if desired, to better savor the dressing.

Curiosity

Scallops are a highly appreciated seafood for their soft and sweet meat. They are used in numerous culinary preparations and are considered a high-end dish. In the Italian tradition, they often accompany simple dressings to enhance their flavor, such as a squirt of lemon or light sautéing in a pan with oil and garlic. The combination with fruit offers a very pleasant and light sweet-and-sour contrast.