Editor's Picks Featured Food Recipes

‘Scallops with mango and saffron foam’ by 88 East Beach Lounge

Scallops with mango and saffron foam
Scallops with mango and saffron foam


  • 3    pc.  fresh Scallops
  • 1    ts   olive oil
  • 1    cup  milk
  • 1    pc.  Sweet Mango
  • 1/2    gr.  Saffron
  • 1/2    ts  Pernod or Ricard
  • 1/2    ts  Lemon Juice
  • 3 pc.  Sliced Beetroot

gr   =   gram
ts   =   table spoon
cup  =  ca. 2.5 dl
pc.   =  piece

Method of cooking:

Open and clean the scallops from the shell, Heat vegetable oil in the pan and fry the scallops both sides for 2 min. and add the Lemon into the pan. Clean the Mango, peel the skin of and slice the mango, add in a bowl the pernod and mash the mango. Give the saffron and milk in a small pan and stir the milk under heat (about 3 min.) Till the milk gets Foam.

Decorate the plate with 3 slice of Beetroot, on top each 1 spoon of mango purree, Take the scallops on top and final the Milk Foam.

The East 88 Pool Lounge @ Serenity Resort & Residences 14 Moo 5, Viset Road, Rawai, Phuket 83130, Thailand Website: www.serenityphuket.com

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