First, wash the quinoa thoroughly and boil with 3 cups of water on high heat. After boiling, turn to low heat for about 15 minutes. Strain and add 1 tbsp of olive oil, salt and black pepper. Stir them evenly and let it cool down.

Wash cherry tomatoes and green onions. Cut them into pieces.

Peel off the mango and remove the core. Cut half a mango into small pieces. Add ½ of tsp of lemon juice. Cut the other half of the mango into slices.

Mix up tomatoes, onions and mango pieces into quinoa.

Defrost scallops, wash them and remove all the water afterward.

Heat up the wok on high heat and make sure the wok is hot enough. Then put 1 tbsp of oil and add each scallop individually into the wok. Fry both sides of each scallop then add salt and the pepper.

Serve with extra mango slices and fish roe.