{"id":31094,"date":"2015-06-30T10:24:34","date_gmt":"2015-06-30T17:24:34","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=31094"},"modified":"2026-09-30T16:17:37","modified_gmt":"2026-09-30T23:17:37","slug":"scallops-from-chef-victor-bongo","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/scallops-from-chef-victor-bongo\/","title":{"rendered":"Chef Victor Bongo’s Seared Scallops with Cornbread Cakes Mango Salsa, Avocado Mousse and Chipotle Aioli"},"content":{"rendered":"

Another great Avocados From Mexico<\/a> recipe from our friend Chef Victor Bongo! Look forward to more chef’s recipes in our Avocados From Mexico chef’s series. AND look forward to Chef Bongo’s new cookbook, Born to Cook<\/a>, out soon!
\nLatin-Style Seared Scallops with Cornbread Cakes\u00a0Mango Salsa, Avocado Mousse and Chipotle Aioli<\/strong><\/p>\n

Ingredients:<\/strong>
\n3 T Extra virgin olive oil
\n16 10\/20 Scallops, thawed, cleaned and muscles removed.
\nTT Salt and black pepper
\n1 t Ground morita pepper
\n4 Cornbread cakes
\n3 T Mango salsa
\n6-8 T Chipotle aioli
\n1 cups Avocado mousse<\/p>\n

Directions:<\/strong>
\n\u2022 Preheat oven to 400\u2070F.
\n\u2022 Make sure the cornbread, avocado mouse, chipotle and mango salsa is made and ready. Than heat large frying pan on medium-high heat and add vegetable oil. While oil is heating up, pat the scallops dry with a paper towel, and season with salt, black pepper and morita pepper.
\n\u2022 Pan-sear scallops for 15 seconds on one side until golden brown, only do four at a time to keep the pan hot. Once finished, transfer scallops onto a baking tray lined with parchment paper, bake for an additional 3 minutes in the oven. Set aside.<\/p>\n

Plating: Place 4 plates and \u00bd teaspoon dots of avocado mousse on the plate and a piece of cornbread cake on top. Place \u00bd teaspoon of chipotle aioli on top of the cornbread, and top each with a seared scallop. Place \u00bd teaspoon of mango salsa on top of each scallop, garnish with some micro greens.
\n
\nAvocado Mousse<\/strong><\/p>\n

Ingredients:
\n2 Avocados, ripened
\n\u00bd cup Sour cream
\n1 T Heavy whipping cream
\n1 t Lime juice, freshly squeezed
\nTT Salt and black pepper
\nYield:250ml<\/p>\n

Directions:<\/strong>
\n\u2022 Cut both avocados in half, peel and remove piths.
\n\u2022 Place processed avocados into food processor. Add sour cream, whipping cream, lime juice, and puree until smooth. Season with salt and pepper to taste, and store in fridge.<\/p>\n

Cornmeal Cake<\/strong>
\nIngredients:
\n1 \u00bd cup Cornmeal
\n1 t Salt
\n\u00bd cup Milk, 2%
\n2 Eggs, large
\n1 t Baking soda
\n\u00bd cup Vegetable oil
\n\u00bd cup Sugar, white
\n\u00bd cup Frozen whole-kernel corn, thawed<\/p>\n

Directions:
\n\u2022 Preheat oven to 350\u2070F.
\n\u2022 Mix all the ingredients and pour into a greased 8×8 inch baking dish, glass preferred. Bake until golden on top, test with a paring knife or tooth pick inserted into the center, approximately 20 minutes. It should come out clean, if it doesn\u2019t, keep checking every 5-7 minutes. Once done, pull out of oven and let cool.
\n\u2022 Cut into round pieces using a 3-4 inch cookie cutter.
\nYield:1lb<\/p>\n

Chipotle Aioli<\/strong>
\nIngredients:
\n\u00bd cup Mayonnaise
\n2 t Chipotle pepper, chopped
\nTT Black peppercorn, ground
\nIn a small bowl mix 2 ingredients together and season with ground black pepper to taste.<\/p>\n

Yield:125ml<\/p>\n

Mango Salsa<\/strong>
\n\u00bc cup Red onion, diced fine
\n\u00bc cup Red bell pepper, diced fine
\n\u00bc cup Yellow bell pepper, diced fine
\n\u00bc cup Roma tomato, diced fine
\n1 Ripe mango, diced fine
\n1 t Sambal Oelek
\n1 T Fresh cilantro, chopped
\n1 T Extra virgin olive oil
\n1 t Fresh lime juice
\nTT Salt and black pepper<\/p>\n

In a medium sized bowl mix all ingredients in and season with salt and pepper to taste.
\nYield:500ml
\nYield: Serves 4<\/p>\n

\"Chef<\/a><\/p>\n

Pairing: Dry, medium bodied BC Pinot Gris. Loads of ripe stone fruits like peaches and apricots, along with a great natural acidity.<\/p>\n

 <\/p>\n

\"Victor<\/p>\n

ABOUT CHEF VICTOR BONGO<\/strong><\/p>\n

Chef Victor Bongo gained his respectable reputation by challenging all culinary standards.\u00a0 Chef Bongo\u2019s culinary creations and expertise have landed him many awards.\u00a0 From \u201cChef of the Year\u201d four years in a row, Gold Medal as the Youngest accomplished Chef, by CCFC to an outstanding award of excellence from Chef\u2019s Congress as one of The Top Ten Chefs in Canada.<\/p>\n

Chef Bongo mentor is Chef Edmund Liew, a 3 star Michelin Chef is who Chef Bongo credits the foundation of his career.\u00a0 His first book, \u201cThe Excellence of Chef Victor Bongo<\/a>\u201d provides readers a glimpse into the journey and path that became the creation of Chef Victor Bongo.<\/p>\n

Chef Bongo has been recognized for his extraordinary work with children and the community.\u00a0 He is dedicated to providing positive changes in the community and his home, Africa.\u00a0 He is known for his work with Dr. Greg Chang of Super Chefs of the Universe, his devotion of prevention of childhood obesity and educating young children on the importance of nutrition.<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Another great Avocados From Mexico recipe from our friend Chef Victor Bongo! Look forward to more chef’s recipes in our Avocados From Mexico chef’s series. AND look forward to Chef Bongo’s new cookbook, Born to Cook, out soon! Latin-Style Seared Scallops with Cornbread Cakes\u00a0Mango Salsa, Avocado Mousse and Chipotle Aioli Ingredients: 3 T Extra virgin<\/p>\n","protected":false},"author":2,"featured_media":31098,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[34409,34417],"tags":[7081,7213,6948,4905,7208,7082,7080],"class_list":["post-31094","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food-drink","category-recipes-2","tag-appetizers","tag-avocados","tag-avocados-from-mexico-2","tag-chef-victor-bongo","tag-featured","tag-scallops-recipe","tag-seared-scallops"],"acf":[],"yoast_head":"\nScallops 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