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
*Available at your nearest FairPrice store.
- Pickle chopped Japanese cucumber dices in apple cider vinegar and set aside.
- Skin and remove seeds from honey mangos and blend into a puree.
- 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.