Scallops with Mango Puree Canape

Name: Scallops with Mango Puree Canape
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 20
Cuisine: Party Food
Ingredients: 250 g Frozen Boiled Scallop Meat; 3 Mangos; 1 Japanese Cucumber; 3 Tbsp Unsalted Butter; 3 Tbsp Apple Cider Vinegar; Mint Leaves; Salt; Pepper

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Level

easy

Cooking

10 min

Preparation

20 min

Ingredients

Servings

Frozen Boiled Scallop Meat	250 g
Mangos	3
Japanese Cucumber seeds removed and diced	1
Unsalted Butter	3 tbsp
Apple Cider Vinegar	3 tbsp
Mint Leaves
Salt to taste
Pepper to taste

How to cook

Prepare ingredients

Pickle chopped Japanese cucumber dices in apple cider vinegar and set aside.
Skin and remove seeds from honey mangos and blend into a puree.

Start cooking

Heat butter in a pan and sear scallops until brown. Season with salt and pepper to taste.
On serving spoons add 1 spoonful of mango puree, followed by pickled cucumber dices and a seared scallop. Top with a mint leaves.
Repeat for the rest.

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