Scallops with Mango Puree Canape
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Frozen Boiled Scallop Meat
seeds removed and diced
Apple Cider Vinegar
How to cook
- Pickle chopped Japanese cucumber dices in apple cider vinegar and set aside.
- Skin and remove seeds from honey mangos and blend into a puree.
- 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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