Farmed Scallops with Citrus and Spicy Mango

Citrus Scallops with Spicy Mango

Meghan MacGillivray
Serves 4 People


4 farmed US scallops
salt and pepper
olive oil
2 cucumbers, sliced thin on a mandolin
2 grapefruits, sectioned
2 oranges, sectioned
2 mangos, chopped
1 red onion, chopped fine
1 jalapeno, minced
1 lemon, squeezed
micro greens, for garnish



  • After sectioning the grapefruit and oranges, reserve 1 tbsp. of the juice and set aside.
  • Combine the mango, onion, jalapeno, lemon and reserved juice. Season with salt and pepper.
  • Season the scallops and briefly saute in a hot, oiled pan. Saute on one side until the scallops do not stick to the pan and have caramelized. Then flip and briefly cook 1-2 minutes on the other side.
  • Plate the cucumbers around the bottom of the plate, with sections of grapefruit and orange.
  • Plate the scallop in the middle of the plate, and using a ring mold, fill in with the mango mixture (using a slotted spoon to remove extra juice) on top of the scallop.
  • Top with a small amount of micro greens.

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