Here are some nice plump scallops, they shouldn't be mushy or smell like fish at all.
All ingredients except for the cilantro and put it in the fridge for a few hours. At least 3. You can see that the scallops have already started to turn whitish, this means that the 'cooking' process is starting.
Just before serving, add the cilantro and mix it up. I garnished. Yeah, you know it.
#2 Smoky Spicy Mango Sorbet: So January is sorbet month, as I may have mentioned. This one is not designed to cool you however. I paired the sweet juicy mango with the smoky spiciness of a VERY hot pepper. The Bhut Jolokia (AKA Naga Jolokia) peppers that I bought from Épices de Cru were of the smoked variety, and VERY VERY hot.
To make the simple syrup, just combine a 1:1 ratio of granulated sugar with water and heat until the mixture turns completely clear. Add that to a pot with the chopped charred mangoes (mangies) and the reconstituted pepper (also chopped), and the liquid from the frying pan.
Cook over medium heat until the mangoes are mushy and cooked through. Add 1/2 tsp vanilla and blend with an immersion blender or in a conventional blender. Add 2 tsp vodka and pour into a shallow pan. Freeze over night. And as usual, since the vodka is out, make a drink, otherwise it won't freeze, honest!
Then shave it with a spoon and put it into small cups to serve. Consider serving it with a piece of cake or buttered scone. This baby's spicy, you're going to need some help.