Mango and cucumber salad with scallops

Ingredients for 4 servings:

• 1 cucumber(s)
• 2 mangoes
• 1 bunch coriander, fresh
• 1 tsp, heaped coriander seeds
• 4 tbsp white wine vinegar
• 2 tbsp sweet chili sauce
• ½ jalapeño(s)
• ½ chili pepper(s) (Habanero pepper)
• 20 scallops, frozen
• oil
• Salt (Murray River Salt Flakes)

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

hearty-spicy

Peel the cucumber, halve it lengthwise, and remove the seeds with a teaspoon. Cut the cucumber into thin slices, making half-rings. Then add salt. Peel the mangos and dice the flesh. Wash the fresh cilantro, bundle it, remove the stems, and slice the leaves into thin strips. Crush the cilantro seeds in a mortar and pestle. Mix these ingredients with the cucumber slices. Remove the seeds from the jalapeño and habanero peppers, dice the flesh, and add to the salad. Add the vinegar and sweet chili sauce to the salad, mix well, and let it sit in the refrigerator for about 30 minutes. Heat the oil in a pan. Rinse the thawed scallops thoroughly with water and dry with a paper towel. Fry the scallops in the hot oil until golden brown and place them on the salad. Season the scallops with salt, if desired.