Scallops with Mango Salsa


1 mango, flesh diced

1 tbsp lime juice

1 lime leaf, finely sliced

2 tbsp coriander leaves, chopped roughly

1 tsp fish sauce

1 long red chilli, diced (optional)

8 scallops, cleaned (preferably in the shell)

1 tsp olive oil

8 Beetle leaves

½ tbsp macadamia oil



Make the salsa by gently tossing together the mango, lime juice and leaf, coriander leaves and fish sauce. Put in the fridge.

Quickly char-grill or grill your scallops with a little oil, then allow to cool slightly. About one minute on each side.

Lay your beetle leaves on the scallop shells then top with a scallop on each leaf. Spoon over a little salsa then drizzle with macadamia oil. Eat immediately.