Scallops with Mango Puree Canape
Recipe cover image

Scallops with Mango Puree Canape

Recipe info icon

Level

easy
Recipe info icon

Cooking

10 min
Recipe info icon

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.
Shop ingredients