Scallop on Mango-Avocado Tower

Ingredients for 4 servings:

• 1 large mango(s), ripe
• 2 avocados “Hass”
• 8 scallops
• salt and pepper
• chili
• Balsamic vinegar, light
• e.g. butter
• 8 cashew nuts, if desired
• some sugar, maybe

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

For version 1, wash the mango thoroughly and cut out four slices to use later as decoration. Peel and slice the remaining mango. Then cut and remove slices from the avocado, trying not to damage the skin, as this can also be reused later for decoration. Tip: Sprinkle the skin and avocado flesh with a little lemon juice to prevent them from browning. Puree two slices of avocado with one slice of mango and mix into a sauce with a little salt, pepper, white balsamic vinegar, and chili, if desired. Now alternately stack the mango and avocado slices on top of each other to create a tower. This requires some sensitivity, as otherwise the tower will fall apart. Meanwhile, fry the scallops in the butter in a pan over medium heat until they are well browned. Scallops can also be served medium, so they don’t have to be cooked all the way through. If you like, you can caramelize the cashews with a little sugar. Finally, place a scallop on the tower and garnish with cashews, if desired. Present the other scallop in the avocado shell, like a beach chair. Place the remaining mango slice next to the tower, highlighting the shell, and drizzle the sauce across the plate. For version 2, dice the mango and avocado, season with salt, pepper, balsamic vinegar, and chili. Arrange the scallops in a dish, either layered or mixed, and place the scallops on top. Optional: caramelize a few cashews for decoration.