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.
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