4 grain-fed veal scallops, 150 g (5 oz) each

 

45 ml (3 tbsp) soy sauce

Juice and zest of 1 lime
15 ml (1 tbsp) honey
5 ml (1 tsp) sambal oalek or ground chilli pepper

15 ml (1 tbsp) olive oil

 

1 mango, peeled and diced

1 Italian tomato, seeded and diced

60 ml (1/4 cup) red onion, diced

45 ml (3 tbsp) fresh coriander, chopped

30 ml (2 tbsp) lime juice

Salt and freshly ground pepper

 

 

 

In a large soup plate, mix the marinade ingredients together and place the veal scallops in the marinade. Marinate for 5 minutes at room temperature.

In a small bowl, mix the mango, tomato, red onion, fresh coriander and lime juice. Season with salt and pepper to taste. Set aside.

In the meantime, preheat BBQ or heat a grill pan until hot. Lightly oil the BBQ grill or the grill pan and grill the scallops at medium high heat for 1 minute on each side, turning only once.

Remove scallops to platter and garnish with mango salsa.