The best thing about treat ingredients is that they need very little cooking. The finer cuts of meat and the more expensive fish and seafood demand to be treated simply, adorned with minimal seasoning and finished with no more than a quick flash in the pan. After all, if you’ve spent all that money, you deserve to be rewarded with a delicious, low-effort dinner. Scallops are perfect for balmy summer evenings when you can’t face slaving over the hob. They cook in minutes, taste divine and need only a simple salad alongside to let their unique sweet, buttery flavour shine.
This recipe pairs the luxurious seafood with a vibrant mango and avocado salad: perfect bold flavours for summer. Creamy avocado flesh is wonderful with all seafood, and this is no exception, but peppery rocket and sweet mango prevent the dish from cloying. The scallops themselves are seared in a hot pan, resulting in a gorgeous caramelized colour and flavour, then doused with a delicious buttery sauce spiked with chilli (you could also add garlic if you like), lime zest and lime juice. It’s simple, but perks up their flavour with some zingy Asian notes, accentuated by a sprinkling of fresh coriander.