INGREDIENTS 250g 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 COOKING METHOD 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. See more @ https://www.fairprice.com.sg/recipes/scallops-with-mango-puree-canape/
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