Scallops with Mango Puree Canape
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Scallops with Mango Puree Canape

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Level

easy
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Cooking

10 min
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Preparation

20 min
Ingredients
Servings
20
Frozen Boiled Scallop Meat250 g
mangos3
Japanese cucumber1
Unsalted butter3 tbsp
Apple cider vinegar3 tbsp
Mint leaves
Salt
Pepper
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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