Execution :

SCALLOP AND MANGO, instructions :

VINAIGRETTE:
Cut the mango and the shalotts. Add olive oil, lime juice, ginger, a few slices of chorizo and a few chopped leaves of parsley and mint. Salt and pepper.

SCALLOP:
Wash and slice the scallops in thin slices.

Put the scallops in the shell, add the vinaigrette.

Serve the scallop and mango right away!

My Restaurant: Spring, 28 rue de la Tour d'Auvergne, 75009, Paris, France
+33 14596 0572