Scallops on Avocado Mango Tartare and Onion Vinaigrette

Wash the scallops, pat dry and season with salt, pepper and lemon juice.

Peel the avocado and mango and remove the stone. Cut the pulp into slices and place one slice of mango and one slice of avocado in a star shape on plates.

Peel and finely chop the red onion. Finely chop the chilli pepper (remove the seeds if necessary) and mix with a tablespoon of lemon juice, oil, balsamic vinegar and onion. Then salt, pepper and add a pinch of sugar. Then season to taste and let it steep a little.

Melt the butter in a pan and fry the scallops for two to three minutes on each side. Not too long, otherwise they will be tough.

Drizzle the onion vinaigrette over the avocado and mango wedges and place the scallops on top.