Fresh sesame, sumac, pepper – and peanut roasted scallop with mango, lettuce and vietnamese dipping sauce

21 Oct

I love this dish.

Made it one week ago when I had some friends over for dinner.

The scallops get a nice texture, a caramelized surface and an exciting, spicy-roasted-salt- sour taste.

The mango gives this dish some sweetness and together with the lettuce some freshness.

The dipsauce provides the acidity and some sweetness. The dip sauce is a sauce my mom learned how to make when working at a macrobiotic restaurant in NYC in the eighties.


2 servings

8 scallops

1 cup sesame seeds

1 tablespoon chiliflakes

2 teaspoons sumac

1/3 cup coarsely grounded salted peanuts

Black pepper

olive oil for frying

1 sweet mango

1. Mix the sesameseeds, peanuts, pepper and sumac. This is the breading for the scallop

2. Dry the scallops on a piece of kitchen paper – they must be thoroughly dried!

3.Slice the mango into pieces as big as the scallops.

4. Heat up oil in a pan. The hotter the pan is, the better. You want the scallops to get a nice caramelized surface, not to cook in their own juice.

5. Put the scallops in the pan. They do not need much time. Roughly one minute on each side. They are done when they are not as transparent.

6. Put the mango in a lettuce leaf and then put the scallop on top. Drip some Vietnamese dip sauce with fresh spring onion over it and eat!

Vietnamese dip sauce

2 tablespoons of water

2 tablespoons of lime

½-1 table spoon of fish sauce

1 teaspoon of rice vinegar

½-1 teaspoon sesame oil

Roasted white sesame seeds

Finely chopped spring onion

Finely chopped chili

Finely chopped koriander

1.Roast the sesame seeds in a frying pan(no oil)

2.Chop spring onion, chili and koriander finely

3.Press some lime in a bowl. Add water, sesame oil, fish sauce and rice vinegar and taste.

4.Garnish the sauce with springonion, chilli, koriander and sesame seed

Serve with scallops or spring/summer rolls


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