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.