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February 2005

Martin Fauster

Chef at the Aral hotel of the year, Hotel Königshof

Grilled St. Jacques Scallops on Avocado-Mango Salad
Serves 4

16 St. Jacques scallops
2 avocados, 1 mango (both peeled and diced—keep scraps for purée)
For the marinade:
1 dessertspoon oyster sauce
1 chilli, finely chopped
1/2 dessertspoon honey
1 dessertspoon sesame oil
2 dessertspoons lime juice
1/4 clove of garlic, finely chopped
2 dessertspoons brown sugar
1 dessertspoon corn oil
For the avocado-mango purée:
1 pinch curry powder
1 teaspoon sweet chilli sauce
50 g parsley
50 g coriander
Juice of 1 lime

Mix all marinade ingredients together and pour over the diced mango and avocado. Season. In a blender, purée the mango and avocado leftovers with the parsley and coriander. Add remaining purée ingredients and set aside. Season scallops and flash fry, before transferring to a pre-heated oven (180? C) for approx. 2 minutes. Divide mango and avocado between four plates, top with purée and the scallops.

Restaurant Königshof Karlsplatz 25, Tel. (089) 55 13 60

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