Gorgonzola Crusted Scallops with Mango and Sweet Onion Ratatouille
Gorgonzola Crusted Scallops with Mango and Sweet Onion Ratatouille
KEEP SCREEN ON
Yield: Makes 4 servings
Ingredients
Ingredients
1 mango, peeled, diced1 red onion, diced
4 scallions, thinly sliced
3 tomatoes, diced
1/2 cup finely chopped basil leaves
3 tablespoons extra virgin olive oil, divided
2 tablespoons balsamic vinegar
12 (10-20 count) large scallops
Salt and freshly ground black pepper
1 1/2 cup shredded Gorgonzola Cheese (about 4 ounces)
Preparation Method
To make ratatouille:
- In 3-quart bowl combine mango, onion, scallions, tomatoes and basil.
- Fold in 2 tablespoons oil and vinegar. Season with salt and pepper. Let set for 1 hour.
- In 10-inch sauté pan on Wolf gas rangetop over high heat, place one tablespoon oil.
- Season scallops with salt and pepper. Place in hot pan and cook for 3 to 4 minutes on each side.
- Remove from heat and place 1 tablespoon cheese on top of each scallop.
- Place scallops on baking sheet.
- Position oven rack to rack position 5. Place baking sheet in oven.
- Heat Wolf electric oven in CONVECTION BROIL 1. Broil for 4 minutes.
To serve:
Place 1 1/4 cup ratatouille into center of plate and place 3 scallops on top.