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SCALLOP AND SALSA SPOONSThese stylish canapés are melt-inyour-mouthsummer on a spoon.They go down a treat with a glass ofbubbly. For perfectly cooked scallops,have the pan sizzling hot and justsear the scallops briefly on each side.SERVES 6–8 AS A CANAPÉ2 roasted red capsicums (see page250), flesh finely diced½ ripe mango, finely dicedsmall handful chopped coriandersalt and freshly ground black pepperjuice of 1 limeknob of butter2 dozen fresh scallops50g crème fraîchejuice and zest of 1 limeChinese spoons to serveMix diced capsicum with mango and coriander. Seasonwith salt and pepper and first measure of lime juice.Heat butter in a frypan until just starting to brown andcook scallops in two batches for 45 seconds on each sideor until scallops are just cooked. Season with salt andpepper while in pan.Mix crème fraîche with lime juice and zest.To serve, place a teaspoonful of salsa on a Chinese spoon,top with a scallop and a small dollop of lime crème fraîche.Serve immediately.Energy: 332kJ (79 cal); Carbohydrate: 5g;Protein: 8g; Fat: 35g; Saturated fat: 1.4g68 SUMMER Scallop and salsa spoons Scallop and salsa spoons SUMMER 69