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1. First make the salad. Fill a large bowl with ice water. Use a potato peeler to shave long, thin strips off the carrot. Add these to the water. Cut the spring onions into long shreds and place in the bowl. Put the bowl in the fridge for 20 minutes to allow the vegetables to firm up and curl. Then drain in a colander and pat the veg dry on kitchen paper. Set aside.
2. Place the mango on a chopping board and cut a thin slice off the bottom then sit the mango upright on the board. Now, peel away the skin using a sharp knife. You will now have a skinless mango. Cut down through the mango vertically on either side of the stone, which runs lengthways. Cut all the flesh into long, thin slices. Place into a large salad bowl with the carrot and spring onion.
3. Add the mange tout, bean sprouts, coriander, salad leaves, cashew nuts and chilli and lightly toss together. Cover and keep in the fridge until ready to serve.
4. For the dressing, whisk together all the ingredients and set aside.
5. Heat a frying pan until hot. Add 2 tablespoons of sunflower oil to heat. Lay the scallops in the pan. Sear for 45 seconds without moving them or you won’t achieve a good caramelised crust then use tongs to turn them over and cook for another 30 seconds. Flip them back over and cook for a further 30 seconds on the first side, then remove them from the pan. Season with a little salt.
6. Divide the scallops between four warm plates so that the most caramelised side is uppermost (you can slice them through the middle if you want). Toss the salad with 2 tablespoons of dressing then place a mound beside the scallops. Drizzle round a little more dressing and an extra squeeze of lime.