Pan-seared Scallop & Mango Soup

Ingredients

• 1 onion, sliced
• 50 g butter
• salt to taste
• 1 Tbsp (15 ml) curry powder
• 2 mangos, peeled and chopped
• 1 x 340 ml can coconut milk
• juice of 2 lemons
• 1 medium onion, sliced
• 50 g butter
• 1 tsp (5 ml) olive oil
• 300 g white cabbage, thinly sliced
• 2/5 C (100 ml) fresh cream
• salt to taste
• 100 g white cabbage, thinly sliced
• 1 Tbsp (15 ml) duck fat
• 1/2 tsp (2.5 ml) cumin powder
• salt to taste
• 16 slices of white cabbage
• 1 medium onion, peeled and chopped
• 1 tsp (5 ml) olive oil
• 1 medium potato, peeled and chopped
• 200 g sultanas
• 1 tsp (5 ml) curry powder
• 2 tsp (10 ml) white wine vinegar
• 50 g granulated sugar
• salt to taste
• 4 scallops
• salt and pepper to taste
• lemon juice to taste
• micro coriander
• Maldon salt
• olive oil

Instructions

1. 1

   --- Mango soup ---

2. 2

   Sauté the onion in the butter with a pinch of salt in a heavy-based saucepan over a medium heat until the onion is soft.

3. 3

   Add the curry powder and mix through. Add the mangos, coconut milk and lemon juice, and cook until the mangos

4. 4

   are soft. Blitz in a processor and pass through a fine strainer. Check seasoning and adjust if necessary. Keep to one

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   side in the refrigerator for later.

6. 6

   --- Cabbage purée ---

7. 7

   Add the onion to the butter and oil and add a pinch of salt. Cook in a heavy-based saucepan over a medium heat until

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   the onion is soft. Add the cabbage and cook, covered, until the cabbage is soft. Add the cream and reduce by half. Blitz

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   in a processor and strain through a fine strainer. Check seasoning and place, covered, in the refrigerator for later.

10. 10

    --- Braised cabbage ---

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    Cook the cabbage in the duck fat. Add the cumin, check seasoning and adjust if necessary. Keep to one side.

12. 12

    --- Dried cabbage ---

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    Place the slices of cabbage on a Silpat® (silicone mat) and then leave to dry in a warm spot for a few hours. You can use an oven set to its lowest temperature with the door slightly ajar. When dry place in an airtight container and keep to one side.

14. 14

    --- Potato and sultana chutney ---

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    Cook the onion in the olive oil in a heavy-based saucepan over a low heat until the onion is soft. Add the rest of the

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    ingredients and cook, stirring occasionally, until the potato is soft and breaks apart. Keep an eye on the mixture – if it

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    dries out too much, add a drop of water to prevent it from catching and burning at the bottom. Once cooked, it needs

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    to have the consistency of chutney. Check seasoning, place in an airtight container and keep to one side.

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    --- To finish ---

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    Season and sauté the scallops in a non-stick pan on a medium heat with a drop of oil for 2–3 minutes, or until lightly

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    golden brown on the one side. Turn over and cook for a few seconds on the other side. Squeeze a bit of lemon juice

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    over.

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    Pipe the cabbage purée in an oval shape onto the base of a bowl and then place the dried cabbage slices facing out

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    along the purée. Heat the mango soup and pour inside the purée lines. Place the braised cabbage in the centre and top

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    with a sautéed scallops. Add the chutney on top of the scallop and finish with a micro coriander leaf. Sprinkle with a

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    touch of Maldon salt and drizzle with a bit of olive oil. Serve hot.