Scallops with Mango Puree Canape

Serving 20 pax
Preparation Time 20 mins
Skill Easy

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Ingredients

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.

Method
  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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