Mango Fiesta special at Marriott Suites, Pune

Mango surf and turf

Recipe by Chef Vishal Kondalkar, Sous Chef, Marriott Suites, Pune

(Scallops, prosciutto dust, chipotle Aam Panna)

· For Aam panna

· 100gm raw boiled mango pulp

· 10gm Chipotle chills

· 10gm sugar

· Blend together and strain

· Prosciutto or bacon dust

50gm Render prosciutto finally chopped

· Touli

· 10gm refined flour

· 20gm oil

· 80gm water

Method:

To prepare the dish, start by making charcoal Touli. Heat a pan and add oil. Then pour the mixture into the pan and let it cook. Once done, remove it from the pan and place it on a tissue to remove any excess oil. Sprinkle some pepper to further enhance the flavors.

Next, marinate the scallops with salt and crushed black pepper. Heat another pan, add oil, and pan-sear the marinated scallops until they are cooked to perfection.

In the meantime, slice the avocado and mango, arranging them in the center of the plate. Once the scallops are done, place them on top of the sliced avocado and mango. Sprinkle the dish with prosciutto dust and the prepared charcoal Touli. Finally, garnish with micro greens to add a touch of freshness and visual appeal.

Enjoy this beautifully presented dish that combines the succulence of scallops, the creaminess of avocado, the sweetness of mango, and the smoky notes of prosciutto and charcoal Touli. It's a culinary delight that harmoniously blends flavors and textures, leaving you with a truly memorable dining experience.

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