Scallops with Mango Salad

Scallops with Mango Salad

These succulent scallops make a great dinner party starter.

400 g (14 oz) scallops (around 18)
1 tbsp olive oil
3 tbsp extra virgin olive oil
Zest and juice of 1 lime
1 tsp freshly grated root ginger
2 – 3 tbsp freshly chopped coriander
100 g bag watercress
2 large ripe mangoes, peeled, stoned and sliced
6 spring onions, finely sliced
2 tbsp toasted sesame seeds


[1] Heat a heavy frying pan. Put the scallops into a bowl with the olive oil. Season and toss to coat, then cook the scallops for 1min on each side.

[2] Meanwhile, make the lime and ginger dressing. Put the extra virgin olive oil in a small bowl and whisk in the lime zest, juice and ginger. Season, add the coriander and mix well to combine.

[3] Divide the watercress, sliced mango, spring onion and scallops among six plates. Drizzle over the dressing and scatter over the sesame seeds before serving.