Scallop Carpaccio (3 Portions)
INGREDIENTS
- 1 pack of Marina Del Rey Scallops
- 1/2 mango finely diced
- 1 Fresno Chilli thinly sliced
- 1 lime zest
- 1 lime supreme cut in half
- 1 tsp sesame oil
- 1 tsp of sesame seeds
- 1 sprig of fresh mint
- Flaky salt
PREPARATION
- Defrost the scallops over night in the fridge or under cold water.
- Finely slice the scallops and place in a circle on a cold plate.
- Season with salt.
- Add 1 tbsp of cubed mangos.
- Add 3 to 4 slices of Chilli Fresno.
- Add some lime zest and supremes.
- Finish with sesame oil, sesame seeds and fresh mint.