Gorgonzola Crusted Scallops with Mango & Sweet Onion "Ratatouille"
1 mango, peeled, diced
1 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)
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.
Place 1 1/4 cup ratatouille into center of plate and place 3 scallops on top.
Makes 4 servings.