Scallop and Mango Tartare with Spicy Microgreens and Wonton Chips

This elegant dish pairs the delicate sweetness of fresh scallops with the tropical brightness of ripe mango, topped with spicy microgreens for a touch of heat and freshness. Served alongside crispy wonton chips, this tartare is a light and vibrant appetizer that is both stunning and delicious.

Ingredients

For the Tartare:

200g fresh scallops, finely diced
1/2 cup ripe mango, finely diced
1 tbsp red onion, finely minced
1 tbsp fresh lime juice
1 tsp sesame oil
1 tsp soy sauce
1 tsp grated fresh ginger
Salt and black pepper to taste

For the Spicy Microgreens:

1 cup microgreens (arugula, mustard greens, or radish greens work well)
1 tsp olive oil
1/2 tsp chili flakes or a dash of Sriracha
Pinch of salt

For the Wonton Chips:

8 wonton wrappers, cut diagonally into triangles
Vegetable oil for frying
Salt, to season

For Garnish:

Sesame seeds (optional)
Fresh cilantro leaves

Directions

Step 1: Prepare the Tartare

In a bowl, combine the diced scallops, mango, and red onion.
Add the lime juice, sesame oil, soy sauce, and grated ginger. Mix gently to combine.
Season with salt and black pepper to taste. Cover and refrigerate for 15–20 minutes to let the flavors meld.

Step 2: Make the Spicy Microgreens

In a small bowl, toss the microgreens with olive oil, chili flakes (or Sriracha), and a pinch of salt. Set aside.

Step 3: Fry the Wonton Chips

Heat vegetable oil in a skillet over medium-high heat.
Fry the wonton triangles in batches until golden and crispy, about 1–2 minutes per side.
Drain on paper towels and season lightly with salt while still warm.

Step 4: Assemble the Tartare

Using a ring mold or by freehand, plate the scallop and mango tartare in a neat round shape on a serving dish.
Top with the spicy microgreens for a burst of color and heat.

Step 5: Garnish and Serve