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SCALLOP TARTAR
MANGO & JELLY
CRANBERRY

for 2 people as a main meal

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INGREDIENTS

300g Scallop

Or

2 Tube of scallop with tartare 130 g of Sushi at home

by Geneviève Everell

1 C. at table   NUTRA-FRUIT Cranberry Honey Grilled Sesame Vinaigrette                              
1   Atulfo mango in small cubes
2/3 Cup Panko Breadcrumbs
1/3 Cup Capers, drained and chopped
1 French shallots, chopped
4 tbsp. NUTRA-FRUIT Cranberry Jelly with Pectin

3 tbsp. Table Chives

1/2 tsp. 1/2 tsp Sriracha hot sauce or adjust to taste


Fleur de sel and freshly ground pepper to taste

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INSTRUCTIONS

To keep everything chilled, place a bowl on top of some ice. Cut the scallops up into small cubes or squeeze the contents of the tubes into the bowl. Dice the mangoes and chives and place in the bowl with the scallops. Coarsely chop the capers and add them to the mix. Keep a little bit of each ingredient aside for decoration. Add the NUTRA-FRUIT cranberry jelly and the NUTRA-FRUIT cranberry, honey and toasted sesame salad dressing. Mix together gently. Season with fleur de sel and fresh ground pepper to taste.

Add the Panko bread crumbs right before serving to keep them crispy. Mix gently and adjust seasoning.

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TO SERVE
Shape the tartare with a cookie cutter.  Decorate with strawberry slices, capers and bread crumbs. 

RECIPE:  Anne-Marie Couillard , graphiste chez NUTRA-FRUIT

NUTRA-FRUIT products you will need to make this wonderful recipe.

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