Seared Scallop with Mango Mint Salsa - | WBTV Charlotte

Seared Scallop with Mango Mint Salsa

Presented by Ashleigh Easterling, Johnson & Wales University

Seared Scallop with Mango Mint Salsa

Serving Size Yields 6 Servings - Plated 1 Scallop

Serving Size Yields 3 Servings - Plated 2 Scallops 



6 Large scallops 

1 Tablespoon of olive oil 

1 Mango, peeled and pitted 

1 Tablespoon Mint, Roughly chopped 

2 Tablespoons Rice Wine Vinegar

1/4 Cup Red onion, diced

1 Tablespoon Garlic, minced 

1/2 Tablespoon Jalapeño, seeded and minced 

1 Tablespoon fresh lime juice 

Salt and pepper to taste 


Mango Mint Salsa: 

Cut the mango into a 1/4-inch dice and place in a bowl. 

Add the remaining ingredients and mix. 

Refrigerate, covered, for up to 3 hours before serving.


Seared Scallop:

Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

Add the oil to a 12 to 14-inch sauté pan on high heat. 

Salt and pepper the scallops. 

Gently add the scallops, making sure they are not touching each other. 

Sear the scallops for 1 1/2 minutes on each side. 

The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. 

Serve immediately with the mango salsa. 



Per 2 tablespoons, 20 calories, 3g carbs, 1 gram fat, 0g protein, no cholesterol 

Per 3 oz, 95 calories, 5g carbs,  1 gram fat,  17g protein, 35g cholesterol





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