Ingredients;

Patagonian Scallop Medallions: 300 grams (cut into medallions of approximately 1 cm thick)

Mango, diced: 1 piece

Red onion, finely chopped: 1 piece

Red chili, finely chopped: 1 piece

Coriander, finely chopped: 3 tablespoons

Lime juice: from 2 limes

Preparation method:

Steam the medallions in a steamer basket over boiling water for 5-7 minutes, until cooked through. Mix the mango cubes, red onion, red chili, chopped coriander and lime juice in a bowl for the salsa. Let the flavors infuse for at least 15 minutes. Serve the steamed medallions with the spicy mango-chili salsa.

Wine advice:

A fruity and slightly sweet white wine such as a Gewürztraminer or a Torrontés goes well with the exotic flavours of the spicy mango-chili salsa.