Playdate Special: Vanilla-Seared Scallops with Mango, Cherries and Tomato

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Something about the abundance of cherries at the market triggered a compulsion to pair them with scallops. It was a strange urge, as I'd prepared scallops exactly once before, years ago, and overcooked them horribly.

This time, however, I nailed it: nicely caramelized with a hint of vanilla, paired with spring cherries at their peak and a beautiful mango. It was still missing a little something -- a light sprinkling of sea salt, and a bit of the season's first tomatoes. Perfect. (And another contribution to the anniversary party over at Mango & Tomato!)

It's an appealing presentation for kids who may be unsure of scallops. Two of the four kids liked it, and one more at least tried it. We enjoyed this as an appetizer, but it also makes a great summer entree. The scallops need half an hour in the refrigerator before cooking, but total time on the stove is just a few minutes.

Vanilla-Seared Scallops with Mango, Cherries and Tomato

Topped with fresh fruit, these scallops are a lovely light summer meal. This recipe serves 4 as an entree, or 8 as an appetizer. If you've made compound butter with vanilla, you could substitute that for the separate butter and vanilla here.

1 pound large sea scallops
olive oil
1 tablespoon butter
1 vanilla bean (or 1 1/2 teaspoons vanilla extract)
1 mango, stoned and chopped
1 cup fresh cherries, pitted and quartered
1 yellow or orange tomato, chopped
freshly ground pepper
sea salt

Rinse scallops and pat dry. Set on several layers of paper towels and put in refrigerator, uncovered, for 30 minutes to allow scallops to dry.

Combine mango, cherries and tomato in a bowl; set aside.

When ready to cook, spray a non-stick pan with olive oil, set it over medium-high heat, and add butter. Split vanilla bean lengthwise with a paring knife and scrape vanilla seeds into the pan (or add extract, if using). Season scallops with salt and pepper and set in a single layer in the pan (you might need to cook this in two batches if your pan is small).

Cook 2 to 3 minutes, until bottom of each scallop is nicely browned and releases easily from the pan. Turn scallops over and cook another two to three minutes. Arrange cooked scallops on a platter and top with fruit mixture and remaining butter from pan. Sprinkle lightly with sea salt and serve immediately.