SCALLOPS WITH MANGO SALSA RECIPES

SCALLOPS WITH MANGO SALSA RECIPE | LAURA IN THE KITCHEN ...

Scallops with Mango Salsa Recipe | Laura in the Kitchen ... image

Provided by Laura Vitale

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 15

Ingredients

1 Mango, ripe but not mushy otherwise it wont hold it?s shape
? of a Red Bell Pepper, diced
1 Jalapeno, seeded and finely chopped
? cup of Diced Red Onion
? cup of Fresh Chopped Cilantro
2 Tbsp of Fresh Lime Juice, or more to taste
1 Tbsp of Olive Oil

1 lb of Fresh Scallops, patted dry
2 tsp of Chili Powder
1 tsp of Cumin
? tsp of Granulated Garlic
? tsp of Granulated Onion
Salt and Pepper, to taste
About 2 Tbsp (or a touch more) of Olive Oil

Steps:

1) In a large bowl, mix together all the ingredients for the salsa, set aside. 2) Preheat the olive oil in a large skillet over medium high heat. 3) In a small bowl, mix together the chili powder, cumin, garlic, onion, salt and pepper. 4) Sprinkle the spice mixture on the scallops, on both side. 5) Place the scallops in the hot oil and let them cook without disturbing them, for about 2 minutes on each side. 6) Serve the scallops with the salsa on the side.

TROPICAL MANGO SALSA SCALLOPS RECIPE | ALLRECIPES

Tropical Mango Salsa Scallops Recipe | Allrecipes image

A hint of Maya and a hint of the south Pacific combine to create a wonderful summer starter! You want lots of lime juice in there! It matches so well with chile pepper and mango. If you can't find mangoes, guava fruit also works well!

Provided by paulscape

Categories Appetizers and Snacks Seafood

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 potatoes, thinly sliced
olive oil
1 pinch sea salt and ground black pepper to taste
1 mango - peeled, seeded, and diced
1 Spanish onion, minced
2 fresh chives, minced
1 tomato, chopped
1 small fresh red chile pepper, minced
1 clove garlic, minced
3 limes, juiced
1 tablespoon olive oil
12 scallops

Steps:

Arrange the potato slices on a large plate. Cook in microwave on High until tender about 3 minutes.
Heat 1/4 cup olive oil in a skillet over medium heat. Add the potatoes to the skillet, season with the salt and pepper, and cook in the hot oil until golden on both sides, about 5 minutes. Set aside on a plate lined with paper towels to drain.
Stir the mango, onion, chives, tomato, red chile pepper, garlic, and lime juice together in a bowl.
Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the scallops in the hot oil until browned on the bottom, about 2 minutes. Turn and cook for 1 minute longer.
Remove scallops and place each individual scallop on top of a potato chip as a base, then smother liberally with the salsa. They should be big enough to cut up with a knife or put into the mouth whole.

Nutrition Facts : Calories 297.1 calories, CarbohydrateContent 29.6 g, CholesterolContent 26.9 mg, FatContent 16.4 g, FiberContent 4 g, ProteinContent 10.5 g, SaturatedFatContent 2.8 g, SodiumContent 267.1 mg, SugarContent 7.3 g

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This sweet and spicy seafood combo gives off enough heat to make the whole family warm up to its great flavors! Be sure to buy the larger sea scallops for this recipe; cooking times would be off for the smaller bay scallops. —Nicole Filizetti, Jacksonville, Florida
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Total Time 30 minutes
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