Sea Scallops and Mango With Parmesan Wafer

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“Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini”

Ingredients Nutrition


  1. Prepare the Parmesan wafers. Combine 1/4 cup of the grated Parmesan (reserve the remaining cheese) with the flour in a small bowl. On the left half of a large nonstick skillet, pour 1 tablespoon of the cheese mixture, and use the back of the measuring spoon to spread it into a thin disk, about 3 1/2 inches in diameter. Repeat with another tablespoon of the cheese mixture, setting it on the right half of the skillet so the two disks don't touch. Set the skillet over high heat until the cheese is bubbly and is just starting to turn golden. Remove from heat and let cool for 30 seconds. Using a thin spatula, loosen the disks cautiously from the skillet, and transfer onto a rolling pin to give them a curved shape, working quickly so the wafers won't have time to harden. Let cool completely. Rinse the skillet under cold water to cool it down, wipe it dry, and repeat to make two more wafers.
  2. In a small mixing bowl, combine the mango with the remaining cheese, lime juice, and cilantro leaves. Season with salt and pepper, and set aside.
  3. Melt the butter in the skillet over medium-high heat. Set the scallops upright in the pan and cook for 3 minutes (1 minute for bay scallops) without disturbing them, until a golden crust forms at the bottom. Flip the scallops with locking tongs and cook for 2 to 3 more minutes (1 minute for bay scallops). The top and bottom of the scallops should be opaque, but the centre should remain transparent.
  4. Divide the mango mixture among four plates, arranging it to form a round layer. Top with three sea scallops (or a fourth of the bay scallops) and a Parmesan wafer. Garnish with a stem of cilantro and serve immediately.

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