MANGO HABANERO SCALLOPS
Mango Habanero Chili Jam
Deliciously warm and glazed with sweet heat, these scallops will have you waking up the next morning with gusto. The secret ingredient is Blake Hill’s award-winning Mango Habanero Chili Jam — a spicy chili jam that showcases the distinct heat of habanero chili peppers while illuminating the lively tropical flavors of mango and pineapple. Plated with homemade sweet potato purée and classically dressed arugula for an inspiring contemporary meal.
Servings: 4
Ingredients:
Blake Hill Mango Habanero Chili Jam
12 Scallops (3 per serving)
Olive Oil
Salt & Pepper to taste
2 Japanese Sweet Potatoes (½ per serving)
Arugula
2 Tbsp Oat Milk (or preferred milk)
½ Lemon, juiced
Microgreens, for garnish
Directions:
If scallops are frozen, thaw in cold water. Remove the side muscle if attached. Thoroughly pat dry with paper towels. Season with salt and pepper — if the salt doesn’t dissolve, they’re dry enough to cook.
Make the sweet potato purée: peel and cube sweet potatoes, then boil or microwave for 5-7 minutes until tender.
Make the arugula dressing: in a small bowl or shaker, combine 2 Tbsp Mango Habanero Chili Jam, 1 Tbsp olive oil, lemon juice, 1 tsp salt, and 1 tsp pepper. Stir or shake until combined. Adjust to taste. Can be made ahead and refrigerated for up to 7 days — bring to room temperature before serving. Toss with arugula just before plating.
Finish the sweet potato purée: blend cooked potatoes in a food processor with oat milk, 1-2 Tbsp Mango Habanero Chili Jam, and 1 Tbsp olive oil until smooth. Add more milk or oil for desired consistency. Can be made ahead and reheated in a small saucepan.
Sear the scallops: heat olive oil in a large skillet over medium-high heat until hot. Add scallops in a single layer without overcrowding.
Sear for 2-3 minutes until a golden crust forms underneath. Flip and immediately glaze the top with Mango Habanero Chili Jam. Do not sear the glazed side — the jam will burn quickly. Cook about 2 more minutes until scallops are fully cooked, then transfer to a plate.
To plate: smear a dollop of jam on the plate for dipping, spread the sweet potato purée, top with dressed arugula, arrange the glazed scallops, and garnish with microgreens. Enjoy!
Love this recipe? These Mango Habanero Scallops are elevated by Blake Hill’s award-winning Mango Habanero Chili Jam. Browse all of our Jams, Jellies & Spreads recipes for more delicious ways to use your favorite preserves.