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Scallops with mango salsa - gluten free recipe

Published 27 September, 2006

Thanks to Jamie Oliver for this one, and although it has been tweaked a bit it was gluten free in the original recipe. Scallops are a touch posh for a school night perhaps, but what the heck. Our seafood here in Oban is outstanding, fresh from Carol at Watts on the pier and we eat it every chance we get.

In Jamie's recipe, the scallops are only cooked by the citrus juice. Gluten free food wifie isn't too keen on raw stuff, so we adapted a little.

So...

Scallops with mango salsa

(This served 2 in our house)

6 scallops
1 mango
1 spring onion, finely sliced
1 handful basil, finely sliced
Juice of 2 limes / 1 lemon or a mix
1/2 fresh chilli, finely chopped (we left this out so baby could partake)
2 teaspoons finely grated fresh ginger
Salt & pepper to taste

We used a bit too much mango for balance in the dish - half would have done, but it was so tasty. The trick seems to be to get enough citrus juice into the dish to balance the sweetness of the mango, and if it's a ripe mango that's quite a lot of citrus.

We also used lemon instead of lime, but that's because lime is one of the things I have to avoid at the moment for allergy reasons (which is well irritating - I love Thai food).

What we did with the scallops, to get round the raw thing, was to cut them into 1 cm cubes then fry them in 2 batches on a very hot pan for less than one minute. You want to get a bit of colour onto them but leave them raw in the middle so the heat gently cooks them once they're off the heat. That way they won't be tough. There's little that's as much of a shame as an overcooked scallop. ;-)

Scallops with mango salsa is really, really good. It is really easy and looks dead swanky. And of course it's gluten free without trying. If you like seafood, give it a go.

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