Cooking time: 4 min - Preparation time: 10 min - Serves: 4
Ingredients:
1 ripe mango
1 red onion
1 Noa cucumber
2 passion fruit
6 sprigs chopped spring onions
1 orange juice
12 scallops
Salt, pepper and Espelette chilli
Equipment:
Kamado Kokko Little, L or XL
Small cast-iron skillet
Large round black Chamba clay dish
Preparation:
1. Start by preparing your fruit and vegetables. Dice 3/4 of the mango, the cucumber and the onion. Place in a bowl and add the passion fruit seeds, chives and a pinch of Espelette pepper. Mix well, then season with salt and pepper. Add 2 tablespoons of olive oil. Chill.
2. Blend together the remaining quarter of the mango, the orange juice and a tablespoon of olive oil. Season with salt. Blend and chill.
3. Light your Kokko over high heat. Pour olive oil into your cast-iron frying pan (about 2 tablespoons) and brown the scallops. Turn them over after 2 minutes, when golden. Leave for a further 2 minutes on the other side. Remove from the Kokko.
4. All that's left is to arrange your plates. Arrange your mango-onion-cucumber salad on one side and 3 scallops per person. Pour the orange-mango sauce over the top. Enjoy your meal!
