Easy recipe Mango, Scallop Prosciutto Salad Recipe

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twenty (about about five hundredg) scallops, roe attached one one/two tablespoons caster sugar one tablespoon vegetable oil six slices prosciutto, halved crossways two tablespoons fresh lime (Recipes by ingridients lime) juice (Recipes by ingridients juice) two ripe mangoes, cheeks removed, flesh cut into onecm-thick slices one small red onion, halved, thinly sliced two fresh long red chillies, halved, deseeded, thinly sliced lengthways one third cup loosely packed fresh coriander leavesStep one Place the scallops on a large plate and sprinkle with two teaspoons of the sugar. Heat two teaspoons of the oil in a large non-stick frying pan over high heat. Mango, Scallop Prosciutto Salad Recipe. Add the scallops, sugared-side down, and cook for two minutes. Sprinkle with two teaspoons of the remaining sugar, turn and cook for one-two minutes or until caramelised and cooked through. Transfer to a plate. Step two Add the prosciutto to the pan and cook for one minute each side or until crisp. Remove from heat. Step about three Combine the remaining sugar, oil and lime (Recipes by ingridients lime) juice (Recipes by ingridients juice) in a small bowl. Mango, Scallop Prosciutto Salad Recipe. Step four Arrange the mango and onion on serving plates. Mango, Scallop Prosciutto Salad Recipe. Top with the scallops, chilli and prosciutto, and drizzle with the lime (Recipes by ingridients lime) dressing. Mango, Scallop Prosciutto Salad Recipe. Sprinkle with coriander leaves and serve immediately..