Step 1

Peel the mangoes and slice the flesh into long slivers. Set aside.

Step 2

Use a vegetable peeler to peel thin slices from the cucumber. Place in a bowl with the lime juice, vinegar, oil and coriander.

Step 3

Place the wine, cream and saffron in a pan over low heat and simmer for 5-6 minutes until thickened. Set aside.

Step 4

Thread 3 scallops onto each skewer, then brush with olive oil. Season with salt and pepper. Heat a non-stick frying pan over high heat and fry the scallops for 1 minute each side until opaque. Place two skewers on each plate, with some mango and cucumber, drizzle with saffron cream.