Seared scallops with mango sauce, fried capers and Glaze with Balsamic Vinegar of Modena

10 scallops
4 tablespoons extra-virgin olive oil
Salt
Black pepper
100g sweet pancetta
2 tablespoons large capers, desalted and completely dried on kitchen paper
15g butter
1 mango
1/4 onion
Parsley
Juice of half a lemon
Carandini Glaze with Balsamic vinegar of Modena

For the mango sauce, combine mango, onion, some parsley leaves, lemon juice, salt, and pepper in a blender. Blend until smooth and set aside.

Wash and dry the scallops with kitchen paper and place them in a container with one tablespoon of oil, salt, and pepper. Make sure the capers are well dried, then heat the remaining 3 tablespoons of oil in a pan, add the capers and fry until they puff out and turn crisp (this should take a few seconds). Drain on kitchen paper and set aside.

Put a large, preferably non-stick, pan over medium-high heat, sauté the pancetta cubes until crispy, remove from the heat and set aside. Remove the remaining grease from the pan and reheat it, add the scallops and sear on one side for 2 minutes - without moving them, otherwise they won't brown. Once seared, turn the scallops and sear on the other side for 2 minutes. Add the butter and, once it's melted, spoon over the scallops for about 30 seconds. Transfer the scallops to a warmed plate covered with kitchen paper to rest for a minute or so.

Add a few drps of mango sauce and Carandini Glaze with Balsamic Vinegar of Modena on a plate, then add the scallops. Decorate with pancetta cubes, fried capers and some parsley leaves. Drizzle with a little extra oil, if desired.