Carpaccio of scallops with mangoes

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Carpaccio of scallops with mangoes

Carpaccio of scallops with mangoes

Number of persons

12 fresh scallops

2 ripe mangoes

3 beets

mango remnant

White Vinegar

Grape seed oil
For the mango vinaigrette:



Total Time: 20 min
Preparation time: 20 min
Peel the mango, cut slices 2 to 3 mm thick and cut out rounds with a cookie cutter of the same diameter as the scallops.
Do the same with the beets.
Keep them in a cool place.
For the vinaigrette, take the leftover mangoes and blend them in a blender. Add the oil, a little vinegar, salt and pepper. Season to taste.
Cut the scallops into 4 or 5 slices (in the thickness to keep the round shape). Avoid handling the nuts too much.
Brush the bottom of your plates with vinaigrette. Start dressing the edges of the plates by inserting a round of mango, beetroot or scallop... until you reach the edge.
In the center place a pinch of salad.
Lightly shine your corolla with a little vinaigrette.
Put the rest of the vinaigrette in a sauceboat.
Serve immediately.

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