Scallops with Mango Amuse Bouche

By Janet-2

Ingredients

• 10 medium sized scallops (they need to fit in the spoon)
• 1 mango, not too ripe (2/3 diced in small cubes, 1/3 grated)
• 1 blood orange, half peeled in quarters and cubed, the other half juiced
• 1 tsp chives, chopped
• cayenne pepper
• 1.5 tbs olive oil
• 2 tsp orange champagne vinegar (or raspberry vinegar)
• salt and pepper

Details

Adapted from citronetvanille.com

Preparation

Step 1

First peel mango, cut 2/3 of the mango in small cubes 1/3 inch thick. Place in a bowl.

Peel orange, separate the quarters and remove the membrane. Cut a few quarters in small pieces and add to the mango.

In another bowl, grate the rest of the mango, add olive oil, vinegar, juice of 1/2 blood orange, orange pieces, cayenne, salt and pepper.

Grill or saute scallops in a pan until browned on both sides.

Place a few mango dices and orange pieces in each spoon, add a little vinaigrette. Add scallops on top, and spoon additional vinaigrette on top.