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Scallop Carpaccio
Prep Time
10
minutes
Servings
2
Ingredients
1
mango
1
jalapeno
seeds removed
1
tsp
ginger
grated
¼
cup
pineapple juice
2
tsp
lime juice
Pinch
of sea salt
4 to 5
Jumbo Scallops
sliced thinly crosswise
Himalayan pink salt
½
a cucumber
thinly sliced in circles
Mint
for garnish
Edible flowers
for garnish
Instructions
In a blender, blend together mango, jalapeno, ginger, pineapple juice, lime juice, and pinch of sea salt.
Spoon mango puree onto 2 large plates, then carefully arrange cucumber slices and scallops on top of your puree.
Season scallops with salt, then garnish your plate with mint leaves and edible flowers.