Caramelised scallops with peach mango glaze

INGREDIENTS

• 12 large scallops, with roe removed
• 40g butter
• 1 tbs Bonne Maman Mango-Peach Conserve
• 2 tbs water
• Salt to taste

METHOD

1. Pat dry your scallops with paper towel.
2. In a small bowl mix together the Bonne Maman Mango-Peach Conserve and water to thin it out.
3. Place your 26cm Tefal Ingenio Titanium Fusion frying pan over a medium heat and wait for the centre to go red.
4. Add butter to pan, letting it melt and cook for 3-4 minutes, until it begins to brown.
5. While the butter is cooking, spread half the Conserve-water mixture on the top side of the scallops.
6. Add your scallops to the pan, conserve side down and cook for 2-3 minutes.
7. While the scallops are cooking, spread the remaining conserve-water mixture over the other side of the scallops and sprinkle with salt.
8. Flip the scallops and cook for a further 2-3 minutes.
9. Serve immediately.