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This recipe is from Episode 14 of Good Chef Bad Chef Series 3
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.
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