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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

  1. In a blender, blend together mango, jalapeno, ginger, pineapple juice, lime juice, and pinch of sea salt.
  2. Spoon mango puree onto 2 large plates, then carefully arrange cucumber slices and scallops on top of your puree.
  3. Season scallops with salt, then garnish your plate with mint leaves and edible flowers.