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