Une cuillère pour moi, et deux pour toi – Cuillères de St Jacques à la vinaigrette de mangue et orange sanguine

scallopcuillere3webI bought so many different kinds of those cuillères (spoons) while in France, which was not really a necessity since they are also available in the US, but my mom shoved them in my suitcase because she said her house is filled with stuff I buy and then I leave at her house, so the closet in my bedroom is filled with kitchen utensils and all kinds of gadgets that I have been accumulated over the years. I am a real pack rat. I still have my own bedroom with clothes and a few teddy bears since my parents still live in the house where I was born and raised (well I was born at the maternity to be clear not in the house), so I guess the “pack-ratting” activity is inevitable.

Today I finally decided to use those cuillères. In France, apéro à la cuillère (spoon apéritifs) is quite in fashion and most home cooks and restaurants use them as their favorite ways to serve hors d’oeuvres. Besides I think they’re really elegant on a table, and easy to prepare. They’re seriously ready in a blink of an eye.

Enough of savory muffins, quiches, etc… and all those heavy appetizers that make you feel already stuffed before dinner. Those are so quick to make, that it’s not even funny…and incredibly delicious, fresh, zesty and so light. I think you know by now that light is a key word for me, as long as a dish is light and flavorful, send it my way.

I bought some mangoes because my new little parrotlet Lilou loves mango, I am trying to discover what fruits and vegetables he likes, and it seems like mangoes, carrots and kale are on the list (wondering if it has to do with the color), so I bought a lot of mangoes, as if he will eat two pounds of mango in a few days. I guess I will have to help him out, and more mango recipes are coming shortly.

I am not really a huge fan of mixing sweet and salty flavors together, it’s not too common in French or Italian cuisine and it took me a while to combine them together. Some fruits are used like orange, apples, plums, etc…in game meat but it’s not too common. The mixture of scallops and mangoes has been something I have been thinking about for a while. I made grilled halibut with mango and red bell pepper salsa that I really enjoyed, so I thought sea scallops would work as well, but I didn’t want to bury the natural scallop’s sweet flavor and add too many ingredients like red bell pepper, red onion, etc…

You can either grill the scallops or sauté them in a pan with a little butter and If you don’t have those spoons, no worries, you can serve two or three scallops in a small plate. Et voilà, aucun problème!

Ingredients for about 10 spoons

  • 10 medium sized scallops (they need to fit in the spoon)
  • 1 mango, not too ripe (2/3 diced in small cubes, 1/3 grated)
  • 1 blood orange, half peeled in quarters and cubed, the other half juiced
  • 1 tsp chives, chopped
  • cayenne pepper
  • 1.5 tbs olive oil
  • 2 tsp orange champagne vinegar (or raspberry vinegar)
  • salt and pepper


First peel mango, cut 2/3 of the mango in small cubes 1/3 inch thick. Place in a bowl.

Peel orange, separate the quarters and remove the membrane. Cut a few quarters in small pieces and add to the mango.

In another bowl, grate the rest of the mango, add olive oil, vinegar, juice of 1/2 blood orange, orange pieces, cayenne, salt and pepper.

Grill or saute scallops in a pan until browned on both sides.

Place a few mango dices and orange pieces in each spoon, add a litte vinaigrette. Add scallops on top, and spoon additional vinaigrette on top.