Scallop tartare with mango and passion fruit
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Such an unusual fusion. The recipe is very simple, but it looks bright and unusual. Mangoes must be firm, even slightly underripe. Soft mangoes don't hold their shape
Ingredients for scallop tartare with mango and passion fruit:
- Mango (medium size) - 1 pc
- Scallop (medium size without caviar) - 12 units
- Lime zest - 1 pc
- Olive oil - 4 tablespoon
- Passion fruit - 3 pcs
- Salt (coarse sea salt)
- Basil (leaves)
- Mint (leaves)
How to cook scallop tartare with mango and passion fruit step by step with photos
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Peel and dice mango (brunoise) and strain to drain off excess liquid. Cut the passion fruit and scoop out the pulp with a spoon. Grate lime zest. |
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Dice the scallops. Add scallops, lime zest, drizzle with olive oil and season with salt to taste. Stir and let marinate for 5 minutes. |
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On a serving platter, use a cooking ring to place a layer of mango, then a layer of scallops. Press layers together and remove the ring. |
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Sprinkle with basil and mint leaves, serve immediately with chilled white wine. |
Salt, Basil, Olive Oil, Sweet, Sour, Mint, Starters, Lime Cider, Fish and Seafood, Scallop, Passionfruit
