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Scallop, fennel and mango salad with chilli dressing
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1 garlic clove, roughly chopped
1 x ½ x 20g pack coriander, chopped
1 green chilli, finely chopped
1 x ½ tbsp caster sugar
1 tbsp lime juice
1 tbsp fish sauce
2 fennel bulbs
1 ripe mango, peeled and diced
1 x ½ x 25g pack basil, leaves picked
1 x ½ x 20g pack mint, leaves picked
18 king scallops
1 tbsp olive oil
1. Put the garlic, chopped coriander stalks, chilli and sugar in a pestle and mortar and crush to a paste. Stir in the lime juice and fish sauce; set aside.
2. Finely slice the fennel and arrange on a large serving dish with the mango, coriander leaves, basil and mint.
3. Place a large, non-stick frying pan on a high heat. Drizzle the scallops with the oil, season and cook for 1 minute; turn and cook for 30 seconds until golden. Lay the scallops on the salad, drizzle with the dressing and serve at once.
Typical values per serving:
This recipe was first published in December 2011.