Seared scallop tataki and mango papaya salad

Seared Scallop Tataki and Mango Papaya Salad

Tossed with carrot ribbons and pea tips in citrus vinaigrette and nuoc cham drizzle

Serves 4

16 medium-sized scallops (15g to 20g each)

Ingredients

Citrus Vinaigrette:

1/4 cup white wine vinegar

3/4 cup grape seed oil

1 tsp fine kosher sea salt

1/2 tsp ground black pepper

Nuoc Cham:

100ml white vinegar

100ml fish sauce

150ml water

5 Tbsps sugar

1 tsp Sambal

2 cloves garlic, minced

Mango Papaya Salad:

1/2 green papaya

1 mango

2 heirloom bunch carrots

30g to 50g young pea tips

Method

Citrus Vinaigrette Preparation:

1. Add white wine vinegar, grape seed oil, salt, and pepper to mixing bowl.
2. Whisk to emulsify.
3. Set aside for salad.

Nuoc Cham Preparation:

1. Add vinegar, water, sugar, fish sauce, and Sambal to small mixing bowl.
2. Mince garlic cloves and add to nuoc cham sauce.
3. Allow to sit for at least 15 minutes for full infusion of garlic.

Mango Papaya Salad Preparation:

1. Cut green papaya in half and spoon out seeds.
2. Peel green papaya and fine julienne with mandoline or hand-cut.
3. Peel mango and cut into julienne stripes.
4. Peel carrots and slice out long, thin stripes with mandoline or vegetable peeler. Place carrot ribbons into an ice water bath and allow to sit for at least 15 minutes to crisp and curl.
5. Place all ingredients in medium mixing bowl. Add citrus vinaigrette, salt, and pepper to taste.

Cooking & Plating:

1. Pat dry and season scallops with salt and pepper.
2. Heat up a medium, non-stick pan.
3. Add a couple of tablespoons of oil to the pan once hot.
4. Add scallops and sear on both sides (no longer than a minute on each side). Make sure to not over-crowd the pan. Work in 2 to 3 batches if necessary.
5. Plate 4 scallops and about 100g mango salad mix per plate.
6. Drizzle over with nuoc cham sauce to taste.