Scallops with Mango Puree Canape
Level
easy
Cooking
10 min
Preparation
20 min
Ingredients
Servings
20
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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