Scallop Skewers with Mango and Grana Padano, with oregano mashed potatoes

Ingredients

• 12 pcs Scallops (Rinsed under clear water and dried)
• 1 pcs Ripe mango (Peeled and diced into 1 cm cubes)
• 150 g Grana Padano (Divided: 100 g for the mash, 50 g for the sauce)
• 100 ml Whole milk (At room temperature)
• 100 ml Liquid cream (35% fat) (At room temperature)
• 10 g Butter (A small knob)
• 400 g Potatoes (Peeled and cut into 2 cm pieces)
• 1 tsp Dried oregano (Locally harvested, use to taste)
• 0.25 tsp Ground black pepper (To your liking)
• 1 tbsp Olive oil (For cooking the skewers)
• 1 tbsp Pomegranate seeds (For final garnish)

Instructions

1. Cooking the potatoes

   Place the potato pieces in a saucepan of cold salted water, bring to a boil and cook for 15 minutes until tender.

   Time: PT15M

   Temperature: eau bouillante

2. Prepare the cheese and oregano

   Cut 100 g of Grana Padano into small dice, place them in the processor with 1 tsp dried oregano and pulse roughly.

   Time: PT5M

3. Make the oregano mashed potatoes

   Drain the cooked potatoes, return them to the saucepan, add the butter, the cheese‑oregano mixture and blend with the processor until a creamy purée forms.

   Time: PT5M

4. Prepare the Grana Padano sauce

   In a small saucepan, heat over low heat 100 ml of milk and 100 ml of cream. Add 50 g grated Grana Padano, 1 tsp oregano and a turn of black pepper. Stir until the cheese fully melts.

   Time: PT5M

   Temperature: feu doux

5. Cut the mango

   Peel the mango, cut lengthwise along the seed, then dice the flesh into about 1 cm cubes.

   Time: PT5M

6. Coat the scallops

   Rinse the scallops under clear water, pat dry with paper towels, then roll them in the melted Grana Padano mixture (or quickly dip in the warm sauce) to form a thin crust.

   Time: PT5M

7. Assemble the skewers

   On each skewer, alternate a mango cube and a coated scallop, repeat until ingredients are exhausted.

   Time: PT5M

8. Grill the skewers

   Heat 1 tbsp olive oil in a pan over medium‑high heat (≈200 °C). Place the skewers and cook 2‑3 minutes per side until the cheese forms a light golden crust and the mango is slightly caramelized.

   Time: PT6M

   Temperature: 200°C

9. Prepare the mango coulis

   Blend the remaining mango dice with a splash of lemon juice until smooth. Pass through a sieve if an ultra‑fine texture is desired.

   Time: PT3M

10. Plating and finishing

    Place a portion of the mashed potatoes in the center of the plate, arrange the skewers on top, drizzle with the aerated sauce (use a siphon or immersion blender to incorporate air). Add a few drops of mango coulis, sprinkle with oregano, black pepper and scatter pomegranate seeds.

    Time: PT5M

Nutrition Facts

Calories

420

Protein

22 g

Carbohydrates

30 g

Fat

22 g

Fiber

3 g