Seared Scallops with Tropical Fruit Salsa

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Seared Scallops with Tropical Fruit Salsa Ingredients

1 TROPICAL FRUIT SALSA:	1/4 teaspoon orange-ginger flavored salt (see page ____) or sub
3/4 cup diced mango (1/2 mango)	1 Freshly ground black pepper
3/4 cup diced papaya (1/2 small papaya)	1 SCALLOPS:
1/4 cup diced red onion	20 large, dry-packed scallops
2 tablespoons minced fresh mint leaves	1/2 teaspoon kosher or sea salt
1 pinch of chili powder	1 Freshly ground black pepper
1 tablespoon lime juice	1 tablespoon cooking oil

Instructions for Seared Scallops with Tropical Fruit Salsa

Assemble the tropical fruit salsa and set aside.

Pat the scallops dry with a paper towel and season with the salt. Heat a medium skillet over medium-high heat and add the cooking oil. When the oil is hot but not smoking and add the scallops. Make sure that the scallops do not touch – they should have a finger-width’s space between them. Fry 1-1/2 – 2 minutes each side and remove immediately to prevent overcooking. Timing depends on how thick your scallops are. The scallops should have a golden brown crust and the interior will be medium-rare.

Serve with Tropical Fruit Salsa.

Main Ingredient: ScallopsCuisine: Asian

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