Summary

Ingredients

• 1 cucumber (s)
• 2 mango (s)
• 1 bunch coriander, fresh
• 1 teaspoon, heaped coriander seeds
• 4 tablespoon white wine vinegar
• 2 tablespoon sweet chili sauce
• 0.5 ½ jalapeños
• 0.5 ½ chilli pepper (Habanero)
• 20 scallop (s), TK
• oil
• Salt (Murray River Salt Flakes)

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Instructions

1. Peel the cucumber, cut it in half lengthways and remove the seeds with a teaspoon. Cut the cucumber into thin slices, you get half rings. Then season with salt.
2. Peel the mangoes and dice the pulp. Wash and bundle the fresh coriander, separate the stems and cut the leaves into thin strips. Pound the coriander seeds in the mortar. Mix these ingredients with the cucumber slices.
3. Remove the cores from the jalapeño and habanero, cut the pulp into small cubes and add to the salad.
4. Add the vinegar and the sweet chilli sauce to the salad, mix well and let sit in the refrigerator for about 30 minutes.
5. Heat the oil well in the pan. Rinse the thawed scallops thoroughly with water and dry them with a paper towel. Fry the scallops until golden brown in the hot oil and place on the salad. If necessary, season the mussels with salt.