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Categories:
cucumber mango red onion red chilli lime olive oil fresh chives curry powder salt without shells butter
Viewed: 37 - Published at: 4 years agoIngredients
- 250 g cucumber, halved lengthways, deseeded and diced
- 1 None mango, peeled, stoned and diced
- 1 None red onion, peeled and diced
- 1 None red chilli, deseeded and finely chopped
- 1 None lime, grated zest and juice
- 3 tbsp olive oil
- 15 g fresh chives, chopped
- 1 tbsp curry powder
- 1/2 tsp sea salt
- 8 None scallops without shells
- 1 tbsp butter
Method
- In a bowl, mix the cucumber, mango, onion, chili and lime zest. Season to taste. Stir in the lime juice and 2 tbsp oil. Allow to rest for 5 mins, then stir in the chives.
- In a separate bowl, mix the curry powder and sea salt. Dip the scallops in the curry mixture so they are completely coated. Heat 1 tbsp oil in a frying pan and fry the scallops for 1-2 mins on each side, until they are just firm and opaque. Add the butter and coat the scallops as it melts. Serve with the cucumber relish.
