SAUTEED SCALLOPS WITH MANGO SALSA
Too hot to handle: On a hot day try a meal with fruit salsa to cool things off. Ripe mango salsa is a wonderful compliment to milder seafood. I paired it with scallops but lighter fishes take to it very well. Try snapper, grouper or even halibut. You can make it spicy, mild or somewhere in the middle. Everything in the salsa is raw, showcasing the pure taste of fresh ingredients. If you like mangos, try fresh peaches or apricots in a fruit salsa.
High five to Allrecipes.com as the base for this recipe came from their fine site. I tweaked it a little to more suit my tastes. It’s very simple and only gets better as it sits in the fridge.
Sautéed Scallops with Mango Salsa
- 2 Ripe mangos, peeled, seeded, and chopped.
- 2 green onions chopped.
- ½ cup fine chopped red bell pepper
- 3 Tablespoons fresh lime juice
- 1 ½ Tablespoon fresh lemon juice
- 3 Tablespoons fresh orange juice
- 4 Tablespoons fresh chopped cilantro
- 1 fresh jalapeno seeded and fine chopped
- 2 lbs of large sea scallops, rinsed and dried
- 2 Tablespoons unsalted butter divided
- 2 Tablespoons EVOO divided
- Sea salt and fresh cracked black pepper
In a large bowl combine the mango, green onion, red bell pepper, lime, lemon, orange juice, chopped cilantro and jalapeno. Store covered in the refrigerator for at least 30 minutes before serving. Heat a heavy skillet on medium high for 3-5 minutes. Add ½ the EVOO and coat the skillet. Carefully add 1 Tablespoon of the butter (as it will spit and splatter) to the skillet. Salt and pepper the scallops on each side. Add ½ the scallops around the skillet being careful not to crowd. Brown each scallop about (1-2 minutes each side depending on the size). Remove when cooked and set aside. Repeat for the remaining scallops. Don’t disturb the scallops while cooking as they easily fall apart. I use tongs to turn the scallops pinching the sides and flipping. Divide the salsa on 4 plates and put ¼ of the cooked scallops on each place and serve immediately.
Tips: If you like more heat try a Serrano pepper. They are little and packed with a lot of heat. I will use one on occasion and a little goes a long way. I find the lime juice can be a bit tart if the mango isn’t super ripe. I use the orange juice to adjust the sweet side of the dish. With fresh fruit it’s hard to go wrong. This salsa is good as a side dish with cheese and crackers. Warning, this salsa is addictive like good Guacamole