
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.
Tried this recipe? Rate it!
Shop ingredients
You may also like
Chicken and Ham Roulade with Plum Sauce
Choux Puffs with Aged Gouda and Truffle Cream
Air Fried Soy Chicken With Potatoes
Chocolate Christmas Log Cake
Oven Roasted Curry Chicken with Vegetables
Sustenir Pan Fried Halibut with Kale Sauce
Bone Broth With Leftover Turkey
German Meatballs with Mustard Gravy
Ho-Ho-Hot Luncheon Meat Fries
Assorted Grilled Yakitori (Japanese Skewers)
Mozzarella Ebi Corn Fritters
Baked Tiger Curry Puff with Kelly Luncheon Ham (Picante Pork)
Coconut & Pomelo Mochi Pudding
No-Bake Taro Tofu Cake
Ban Choon Grilled Fish with Oregano Sauce
Light and Bright Beef Stew
5.0 (1)Korean Fire Chicken with Cheese
Pomelo & Mango Crepe
Crepes With Caramelised Apples
Pong Pong Prawns