Scallop and Mango Tartare with Spicy Microgreens and Wonton Chips

 Scallop and Mango Tartare with Spicy Microgreens and Wonton Chips
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About This Recipe

Nestled amidst the rolling hills and vine-laden landscapes of California's wine country, Napa and Sonoma hold secrets that go beyond the vine. As a Napa native, I've had the privilege to witness and participate in the culinary evolution of our region. And it's not just about the wine. Our food has a story, richly intertwined with our local terroir, producing flavors that harmonize beautifully with the wines from our region. One such dish, which has recently graced tables across the valley and found itself being the talk of many a dinner party, is the delectable Scallop and Mango Tartare with Spicy Microgreens and Wonton Chips.

This dish is an ode to the Pacific, drawing inspiration from the coast. Imagine fresh sea scallops, plump and sweet, combined with the tropical allure of ripe mangoes. The slight kick from red chili and the peppery punch from spicy microgreens elevate this tartare from simple to sublime. Then, there's the crunch of the wonton chips, making every bite a textural delight.

Creating this dish felt like capturing the essence of a summer afternoon in wine country. I remember sourcing the freshest scallops from a local fishmonger and picking ripe mangoes that promised a taste of sunshine. Every ingredient was chosen with care, echoing the meticulousness wine producers employ in selecting grapes for their vintages.

The beauty of this tartare lies in its simplicity and the orchestra of flavors it brings forth. However, its elegance is truly heightened when paired with the right wine. As many seasoned Napa enthusiasts will tell you, wine pairing is an art. The tartare's sweet-spicy profile and soft yet crispy texture provide a canvas that many wines from the region can complement.

For those playing it safe, a crisp St. Supéry Estate Vineyards & Winery Sauvignon Blanc matches the tartare beautifully. Its citrus notes dance with the lime in the dish, and its acidity balances the spice. If you're treading the classic path, the Rosé from Cline Cellars in Sonoma is your best bet. The wine's gentle fruitiness echoes the mango's sweetness, making every bite and sip a harmonious affair. But for the adventurers, an Albariño, especially one from Bokisch Vineyards, is a match made in heaven. Its aromatic stone fruit notes, coupled with a slight saline undertone, enhances the sea scallops' natural flavors.

Of course, we can't overlook our regional favorite, sparkling wine, which, with its bubbly effervescence, promises a celebratory feel to any meal. Schramsberg Vineyards in Napa Valley, with its reputation for crafting exquisite sparkling wines, is a regional pairing that could elevate the Scallop and Mango Tartare to unparalleled heights.

Now, envision a menu where this tartare is an entrée, followed by dishes featuring local ingredients like Napa lamb or Sonoma duck, culminating in a dessert made from wine country's abundant fruits. The tartare promises not just flavor, but a journey — one that speaks of Napa's culinary richness and its seamless blend with the wines that have made this region globally renowned.

For those planning a trip to Napa or Sonoma, or even those daydreaming from afar, remember that wine country is not just about the vineyards. It's about experiences, flavors, and stories. The Scallop and Mango Tartare is one such tale, waiting to be tasted, sipped, and celebrated.

So, whether you're dining under the Californian sun, overlooking acres of vineyards, or recreating this recipe at home, remember the essence of wine country. It's about harmony, of food and wine, of flavors and memories. And most importantly, it's about sharing these experiences with loved ones, one bite and sip at a time.

Hero Ingredient Spotlight: Sea Scallops

Napa Valley's culinary scene is shaped not just by its lush vineyards, but also by the bountiful Pacific Ocean to its west. The Sea Scallops stand out in our Scallop and Mango Tartare, embodying a taste that’s remarkably sweet yet subtly briny, ensuring a transcendental tasting experience that’s both local and exotic. Scallops are not only a treat to the palate but are also a fantastic source of vitamin B12 and omega-3 fatty acids, promising both nutrition and flavor in every bite. It’s vital to source scallops that are fresh, plump, and naturally sweet, ensuring a quality tartare that speaks of the ocean and complements the tropical mango. Consider exploring local fishmongers or seafood markets that prioritize sustainable fishing practices, ensuring you’re enjoying the best of what the Pacific has to offer while respecting the ocean’s ecology.

How to: Perfectly Dice Mango for Tartare

  1. Selecting Your Mango: Opt for a mango that's ripe yet firm, ensuring it’s sweet but holds its shape when diced.
  2. Peeling: Using a vegetable peeler or a sharp knife, carefully remove the mango skin.
  3. Finding the Seed: Understand that a mango seed is flat and you need to slice the mango lengthwise, navigating around the seed.
  4. The Slice: Make vertical slices on the mango half without cutting through the skin.
  5. The Dice: Turn the mango half 90 degrees and make additional vertical slices, creating a checkerboard pattern.
  6. Scoop and Serve: Utilize a spoon to gently scoop out the diced mango.

This technique guarantees evenly sized mango dices that maintain their shape, offering a consistent texture and appearance in your tartare, crucial for balancing the delicate scallops.

FAQs About Scallop and Mango Tartare

  1. Can I substitute scallops if I have a shellfish allergy? Absolutely! Avocado makes a wonderful substitute for scallops, maintaining a creamy texture and allowing the tartare to remain refreshingly light.
  2. How long can the tartare be stored in the refrigerator? For optimal freshness and flavor, consume the tartare immediately. If needed, store in an airtight container in the fridge for up to 24 hours.
  3. What other fruits can be substituted for mango? Peaches or papayas are delightful alternatives, providing a similar sweet and vibrant flavor while harmonizing well with the scallops.
  4. What can I use instead of wonton chips? Crispy alternatives like pita chips or even thinly sliced toasted baguette serve as wonderful vessels for the tartare.
  5. Are there alternative microgreens that can be used? Yes, consider using arugula microgreens for a peppery punch or cilantro for a fresh, citrusy zing.

3 Tips for Success: Perfecting Your Tartare

  1. Keep It Chill: Always ensure that the scallops and mango are chilled prior to preparation and serving. This not only ensures safety but enhances the fresh, cool flavor profile of the dish, offering a truly refreshing appetizer.
  2. Spice to Your Liking: The spice level from red chili and microgreens can be adjusted to suit your palate. Always taste and adjust the seasoning gradually, ensuring it complements rather than overwhelms the delicate main ingredients.
  3. Presentation is Key: In a dish where texture and freshness are king, ensure your tartare is presented in a manner that’s visually appealing. Consider using a ring mold to shape the tartare on the plate, garnishing with microgreens and serving wonton chips on the side for a dash of elegance.

In the culinary symphony that resonates through Napa Valley, the Scallop and Mango Tartare is a melody that’s harmoniously tied to the land and sea. Whether enjoying under our boundless Californian skies or recreating in your own kitchen, may each bite transport you to a world where flavor, tradition, and innovation intertwine effortlessly.

Recipe Overview

Recipe:
Scallop and Mango Tartare with Spicy Microgreens and Wonton Chips
Author:
Lily Anderson
Season:
Summer
Yield:
4 servings
Calories Per Serving:
280
Prep Time:
PT40M
Cook Time:
PT10M
Total Time:
PT50M

Ingredients List

Ingredients:

  • 10 fresh sea scallops, diced finely
  • 1 ripe mango, peeled and diced finely
  • 1 small red onion, finely chopped
  • 1 tablespoon fresh lime juice
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 small red chili pepper, seeds removed and minced
  • Salt and pepper, to taste
  • 1 cup spicy microgreens (like mustard or radish sprouts)
  • 10 wonton wrappers, cut into triangles
  • Vegetable oil for frying

Step-by-Step Directions

  1. In a mixing bowl, combine the diced scallops, mango, red onion, lime juice, cilantro, and red chili pepper. Gently toss the ingredients until well mixed. Season with salt and pepper to taste.
  2. Chill the scallop and mango mixture in the refrigerator for about 30 minutes to let the flavors meld together.
  3. While the tartare is chilling, heat the vegetable oil in a frying pan over medium heat. Once hot, add the wonton triangles in batches, frying them until they are golden and crisp. Remove them with a slotted spoon and place them on paper towels to drain and cool.
  4. To serve, place a generous spoonful of the scallop and mango tartare on each wonton chip. Top with spicy microgreens and serve immediately.

Share Your Results

Was it everything you dreamed it could be? Let me know how it turned out for you and share a picture on social media with the hashtag #LilyCooksNapa

Hello and welcome to Napa Home Chef! We're thrilled you're joining us to explore the vibrant world of wine country cooking. Our team has crafted bold, creative recipes inspired by Napa Valley's lush landscapes, bountiful harvests, and world-renowned wines. We hope you enjoy the journey with us!

Get ready to experience the rich flavors and unique culinary delights that embody the essence of wine country living. Happy cooking!

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