The secret that every restaurant chef knows and home cooks rarely do is that the most impressive seafood dishes are often the fastest. A perfectly seared scallop takes 90 seconds per side. A salmon fillet with crispy skin takes 4 minutes. The sauce takes 8 minutes. You can have this on the table in under half an hour and it will look like something from a menu.
This recipe pairs two of FNF's imported premium seafood products: their scallops (imported, meaty, and genuinely large at about 35gm each) and their Salmon Fillet Portions. The sauce is the surprise: a quick mango coconut reduction with fresh ginger that is summery, lightly tropical, and cuts right through the richness of both proteins.
What You Will Need
From FNF:
- FNF Scallops Imported (250gm, approx 7 pieces): patted completely dry
- FNF Salmon Fillet Portions (200gm): skin on
From your kitchen:
- 1 ripe Alphonso mango, pureed (or 2 tbsp tinned mango pulp)
- Half cup coconut milk
- 1 tsp fresh ginger, finely grated
- 1 tsp lime juice
- Half tsp sugar
- Salt to taste
- 1 tsp butter
- 2 tbsp neutral oil (not olive)
- Salt and white pepper
Method
- Make the sauce first. In a small saucepan, warm the coconut milk on medium heat. Add mango puree, ginger, lime juice, and sugar. Stir and simmer for 5 to 6 minutes until slightly thickened. Finish with a teaspoon of butter for gloss. Season with salt. Keep warm on low.
- Prep the scallops. Pat each scallop completely dry with kitchen paper. Any moisture prevents searing. Season with salt and white pepper right before cooking.
Sear the salmon. Heat 1 tbsp oil in a non-stick pan over medium-high. Season salmon skin with salt. Place skin-side down. Press gently for the first 30 seconds to prevent curling. Cook 3 to 4 minutes until the skin is golden and crisp. Flip, cook 1 minute. Rest on a warm plate.
- Sear the scallops. In the same pan, add 1 tbsp fresh oil and raise to high heat. When shimmering hot, place scallops flat-side down without moving them. 90 seconds. A golden crust should form. Add butter, flip, baste for 30 seconds. Remove immediately.
- Plate. Pool the mango coconut sauce in a shallow bowl. Place salmon skin-side up at the centre. Arrange 3 to 4 scallops alongside. Scatter microgreens or fresh coriander. Serve immediately.
Tips
- Dry the scallops completely. Any surface moisture turns into steam in the pan and you get steamed, pale scallops instead of the golden-crusted version. Pat them, let them sit on kitchen paper for 2 minutes, then pat again.
- The mango coconut sauce is light, tropical, and fresh ginger-forward. It does not have the weight of a cream sauce or a heavy reduction. That is what makes it a summer dish.
Order FNF Imported Scallops and Salmon Fillet Portions for same-day delivery in Delhi NCR. Order before 4PM.
