Curry scallops with cucumber mango relish

Name: Curry scallops with cucumber mango relish
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 250 g B; 1 ripe mango (preferably 1 flying mango); 1 red onion; 1 red chilli pepper; 1⁄2 Federation Chives; 1 Organic Lime; 7-10 Tbsp salt, pepper; 3 TABLESPOONS Olive oil; 1 TABLESPOON Curry Powder; 7-10 Tbsp Sea salt; 8 Scallops; 1 TABLESPOON Butter

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

250 g B
1 ripe mango (preferably 1 flying mango)
1 red onion
1 red chilli pepper
1⁄2 Federation Chives
1 Organic Lime
7-10 Tbsp salt, pepper
3 TABLESPOONS Olive oil
1 TABLESPOON Curry Powder
7-10 Tbsp Sea salt
8 Scallops
1 TABLESPOON Butter

Directions

1
Wash the cucumber, peel in strips, cut in half lengthwise and remove seeds. Peel the mango, cut the flesh off the stone. Cut mango and cucumber into evenly small cubes. Peel onion and cut into fine cubes.
2
Halve the chillies lengthwise, wash, seed and chop finely. Wash chives, shake dry and cut into coarse rolls.
3
Wash the lime hot, dab dry and finely grate the peel. Mix lime zest with cucumber, mango, onion and chili in a bowl, season with salt and pepper. Squeeze the lime and add the juice to the relish with 2 tablespoons of oil.
4
Allow to stand for 5 minutes, then mix in the chives.
5
Mix curry powder and approx. 1⁄2 tsp. sea salt. Rinse scallops and dab dry. Roll all around in the curry salt. Heat the remaining oil in a frying pan and fry the scallops for 1-2 minutes on each side.
6
They should still be glassy inside. (Cooked like a steak. The firmer the meat, the more well-done the mussel is). Finally add butter and toss the mussels briefly in it. Serve scallops together with the relish.
7
And a baguette.