Seared Scallops With Mango Salsa

While scallops may not be your first thought when you think Mexican food, this recipe will change your mind. Seared to perfection with just a minimal sprinkle of salt and pepper, the scallops are the protein-fueled vehicle for this sweet and tangy mango salsa. The star of the show is made with juicy mango, crunchy bell peppers, and spicy scallions, which are mixed with citrus, vinegar, and cilantro to create a mouthwatering melange of flavors. It's so good, you might want to eat it with a spoon.

Seared Scallops With Mango Salsa

PREP TIME: 10 minutesCOOK TIME: 5 minutesTOTAL TIME: 15 minutes

SERVINGS

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Ingredients

• 1 mango, diced
• 1 red bell pepper, diced
• 2 scallions, chopped
• 12 cup fresh cilantro, chopped
• 2 teaspoons fresh lime juice
• 1 tablespoon rice wine vinegar
• 3 tablespoons extra virgin olive oil
• 112 pounds large sea scallops
• Salt and black pepper, to taste

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Shopping List

MSC Wild Atlantic Sea Scallops - 1 lb bags

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Instructions

1
In a medium bowl combine the mango, red pepper, scallions, cilantro, lime juice, rice vinegar, 1 tablespoon of olive oil and salt and pepper to taste. Mix well and set aside.
2
Pat scallops dry with a paper towel. Season with salt and pepper. Heat remaining olive oil in a skillet over medium-high heat. Add scallops and cook until golden brown and firm to the touch, about 2-3 minutes per side. Be sure not to overcook the scallops.
3
Divide scallops evenly among plates and top with mango salsa. Serve with long grain rice or couscous.

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Recipe Author: Eastern Fisheries