These scallop skewers with fresh mango and saffron sauce are great for lunch, a light meal or a first course for summer entertaining.
Recipe From Delicious
Peel the mangoes and slice the flesh into long slivers. Set aside.
Use a vegetable peeler to peel thin slices from the cucumber. Place in a bowl with the lime juice, vinegar, oil and coriander.
Place the wine, cream and saffron in a pan over low heat and simmer for 5-6 minutes until thickened. Set aside.
Thread 3 scallops onto each skewer, then brush with olive oil. Season with salt and pepper. Heat a non-stick frying pan over high heat and fry the scallops for 1 minute each side until opaque. Place two skewers on each plate, with some mango and cucumber, drizzle with saffron cream.