Pan Seared Scallops, Thai Green Curry Sauce, Asian Mango Slaw | Cruise Scoop

Ingredients

• Fresh mango, peeled, pitted and roughly chopped (100 gr)
• Keffir lime leaves, fresh or frozen (two whole)
• Ginger, grated (5 gr)
• Rice wine vinegar (20 ml)
• Olive oil (20 ml)
• Fresh mango, peeled, pitted thinly sliced (100 gr)
• Mixed lettuce leaves, washed (50 gr)
• Napa cabbage, thinly sliced (80 gr)
• Red onion, thinly sliced (25 gr)
• Green curry paste, store bought (50 gr)
• Coconut milk, canned (240 ml)
• Chicken stock, canned (100 ml)
• Palm sugar (3 gr)
• Fish sauce (3 ml)
• Keffir lime leaves, torn (three whole)
• Basil leaves (10 gr)
• Fresh Thai red chili, optional (2 gr)
• Olive Oil (10 ml)
• Sea Scallops (under 10 size), frozen (12 pieces)
• Olive Oil (30 ml)
• Sea salt, to taste
• Cracked pepper, to taste