Scallop tartare with mango and cucumber

Ingredients:

• 12 small scallops or 6 large
• 1/2 shallots
• 1/2 hot pepper
• 2 cucumbers
• 2 mango
• 1/2 tbsp mustard
• 1/2 tsp sesame
• 4 tbsp olive oil
• juice of 1 lime
• 1 tsp granular mustard
• Salt, black pepper

If using frozen scallops, thaw and cut into 1/2-inch cubes. Add finely chopped shallots, chili and cilantro. Peel the cucumber and cut into small cubes. Similarly, cut the same amount of mango pulp, mix with cucumber and add sesame seeds. Combine olive oil and lime juice, add granular mustard, season with salt and pepper, beat lightly with a fork, add to the scallops, mix everything well and let it marinate a little. When serving, place the cucumber and mango salad on 1/3 of a long-stemmed wine glass, top with scallops and garnish with cilantro. Scallop tartare is equally gorgeous with cool white wine and Belgian wheat beer.