John Myers
Scallops on Avocado Mango Tartare and Onion Vinaigrette
The perfect scallops on avocado mango tartare and onion vinaigrette recipe with a picture and simple step-by-step instructions.
- 12 Pc. Scallops
- 1 Pc. Avocado
- 1 Pc. Mango
- 5 tbsp Sunflower oil
- 2 El Balsamic red
- 1 pinch Sugar
- 1 pinch Salt
- 1 pinch Pepper
- 0,5 Pc. Lemon
- 0,5 Pc. Chilli pepper
- 1 Pc. Onion red
- 25 g Butter
- 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.
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