Scallops with Mango Puree Canape

Serving 20 pax
Preparation Time 20 mins
Skill Easy

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250g Okeanoss Frozen Boiled Scallop Meat
3 tbsp Unsalted butter
Salt and pepper to taste
3 Honey mangos*
1 Japanese cucumber (seeds removed and diced)
3 tbsp Apple cider vinegar
Mint leaves*

*Available at your nearest FairPrice store.

  1. Pickle chopped Japanese cucumber dices in apple cider vinegar and set aside.
  2. Skin and remove seeds from honey mangos and blend into a puree.
  3. Heat butter in a pan and sear scallops until brown. Season with salt and pepper to taste.
  4. 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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