-
1
Prepare the Parmesan wafers.
-
2
Combine 1/4 cup of the grated Parmesan (reserve the remaining cheese) with the flour in a small bowl.
-
3
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.
-
4
Repeat with another tablespoon of the cheese mixture, setting it on the right half of the skillet so the two disks don't touch.
-
5
Set the skillet over high heat until the cheese is bubbly and is just starting to turn golden.
-
6
Remove from heat and let cool for 30 seconds.
-
7
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.
-
8
Let cool completely.
-
9
Rinse the skillet under cold water to cool it down, wipe it dry, and repeat to make two more wafers.
-
10
In a small mixing bowl, combine the mango with the remaining cheese, lime juice, and cilantro leaves.
-
11
Season with salt and pepper, and set aside.
-
12
Melt the butter in the skillet over medium-high heat.
-
13
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.
-
14
Flip the scallops with locking tongs and cook for 2 to 3 more minutes (1 minute for bay scallops).
-
15
The top and bottom of the scallops should be opaque, but the centre should remain transparent.
-
16
Divide the mango mixture among four plates, arranging it to form a round layer.
-
17
Top with three sea scallops (or a fourth of the bay scallops) and a Parmesan wafer.
-
18
Garnish with a stem of cilantro and serve immediately.
