Sautéed Scallops and Potato Galette with Mango Source , Pairing with Azumatsuru -東鶴-


Very rich umami and fruity aroma like apple stands out and express its uniqueness.
Besides, the texture is very mild, so that foods with creamy texture would be the good partner of this label.

Rich mango source emphasize scallops' creamy texture. Fruity aroma of sake also goes with the mango's aroma.


Potato Galette
・1 potato
・2 Tbsp butter
・Little salt

Sautéed Scallops

・8 scallops
・Little salt and pepper
・100g flour
・1/2 Tbsp butter

Mango source

・100g mango
・1/8 Tbsp salt
・Little pepper
・1/2 Tbsp wine vinegar
・1/2 Tbsp olive oil

How to cook

Potato Galette
1.Peal a potato
2.Slice a pealed potato
3.Heat butter in a frying pan and fry sliced potato
4.Turn it over and add butter

Sautéed Scallops

1.Add salt and pepper on both side of scallops
2.Add dashi soup, salt, and gelatin and mix it
3.Coat both sides of scallops in flour
4.Heat butter in a frying pan and fry scallops

Mango source

1.Make mango puree with a blender
2.Add salt, pepper, wine vinegar and olive oil and brend it again


1.Put mango source on the plate
2.Pile scallop and galette alternately
3.Put basil on top of scallop