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Scallop Mango Tartlets




Source of Recipe


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1 sheet of puff pastry, thawed according to package directions

1 large ripe mango

1 tablespoon butter

12 sea scallops (about 10 to 12 ounces), fresh, or frozen and thawed according to package directions -– substitute the same weight of bay scallops

2 tablespoons fresh cheese, such as mascarpone, ricotta or cream cheese

Salt, freshly ground pepper

2 tablespoons cilantro leaves, chopped roughly

Preheat the oven to 400 degrees F and line a cookie sheet with parchment paper. On a floured surface, gently roll the sheet of puff pastry until it forms a 10-to-11-inch square. Use an upturned bowl, about 4 1/2 inches in diameter, and a knife to cut out four circles of dough. Place the circles on the prepared cookie sheet, prick them a few times in the center with a fork (to prevent excessive rising) and bake for 8-10 minutes, until puffy and golden.

In the meantime, cut the mango vertically on either side of the pit, peel the skin and cut the flesh into thin slivers. Melt the butter in a large skillet over medium-high heat. When the butter turns a light nutty brown, add the scallops. Cook for one minute without moving them around, allowing a nice golden crust to form. Flip the scallops and cook for 40 seconds on the other side. (If you're using bay scallops, lower the cooking time to 30 seconds on one side, 20 seconds on the other). Transfer carefully onto a plate lined with paper towels.

Remove the circles of dough from the oven, but leave the heat on. Drop specks of cheese on each circle (no need to spread it, it will melt in the oven), leaving a half-inch margin all around. Cover each circle with a fourth of the mango, and top with three sea scallops (or a fourth of your total). Season the tarts with salt and pepper and return to the oven for 2 minutes. Remove from the oven, sprinkle with cilantro, and serve immediately.