Scallops with Mango Puree Canape
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Scallops with Mango Puree Canape

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ยท
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Level

easy

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Cooking

10 min

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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.
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