World Cuisine

  • 200 ml (7 fl oz) mango juice
  • 25 g (1 oz) dried mango, finely chopped
  • ½ teaspoon peeled and finely chopped fresh root ginger
  • 1 tablespoon olive oil
  • 12 plump scallops, patted dry with kitchen paper
  • 1 mango, peeled, stoned and chopped
  • 2 spring onions, sliced
  • 1 red chilli, deseeded, if liked, and chopped
  • grated rind and juice of 1 lime
  • handful of coriander leaves
  • salt and pepper
  • mixed salad leaves, to serve

Place the mango juice, dried mango and ginger in a small saucepan and bring to the boil, then cook for about 5 minutes until reduced by half. Transfer the mixture to a bowl and leave to cool.

Heat a nonstick frying pan until smoking, add the oil then the scallops and cook for 3 minutes on each side until golden and just cooked through.

Meanwhile, mix together the cooled mango mixture and the remaining ingredients, then season.

Spoon the salsa over the scallops and serve with the salad leaves.

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