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seared Scallops with Mango
Lime Sorbet Beurre Blanc


12 Sea Scallops (1–1 1/2 lb)
4 Tablespoons Canola Oil, Divided
1 Vidalia Onion, Julienned
1 Orange Bell Pepper, Julienned
1 Red Bell Pepper, Julienned
1 Yellow Squash, Sliced Into Half-Moons
3 Cloves Garlic, Minced
1 Tablespoon Cilantro
Kosher Salt & Cracked Black Pepper

Beurre Blanc
2 Tablespoons (+4 oz) Unsalted Butter, Divided, Cubed and Chilled
1 Shallot, Minced
3 Cloves Garlic, Minced
1/4 Cup Dry White Wine
1/2 cup High Road Mango Lime sorbet, Melted
Cayenne Pepper
1 Lime, Zested and Juiced


Pat scallops dry with paper towels. Season with salt and pepper. In a
large sauté pan, heat 2 tablespoons oil over medium-high heat. Add
scallops to pan; cook 1–2 minutes on each side or until golden brown,
firm and opaque. Remove from pan.

In the same pan, add remaining 2 tablespoons oil and sauté onions,
bell peppers and squash; cook 5–6 minutes until onions are
translucent. Add garlic and cilantro. Cook until garlic is fragrant about
30 seconds. Add cayenne, zest and juice. Season with salt and pepper.
Transfer vegetables to platter.


Add 2 tablespoons butter and sauté shallot and garlic 2–3 minutes. Whisk in wine and mango sorbet.
Build the sauce by adding 2 cubes of butter at a time and whisking continuously.
Season with salt and pepper
To serve plate the vegetables add the scallops on top and drizzle with sauce.