AuthorJanella
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.
Ingredients
Directions
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.
