Seared Scallops with Tropical Fruit Salsa
Recipes » Main Dish » Fish and Shellfish
Use as much chili powder in the Tropical Fruit Salsa as you want - I love the tingling sensation after the initial sweetness of the fruit. If you don't care for spice, just omit.
Mint is so refreshing. Make sure you use fresh mint leaves, the dried flakes won't do. You can substitute with fresh Thai basil, or cilantro.
The Tropical Fruit Salsa is also great with tortilla chips, as a topping to grilled chicken, to serve alongside your favorite fish or shrimp skewers.
"Very tasty and easy to make. I looked at some Asian markets but could not find 'orange-ginger flavored salt' and the recipe substitute instruction is incomplete so, using a mortar and pestle, I processed some sea salt, orange zest and ginger into a crumbly paste. I also fried the scallops in a 50/50 blend of olive oil and butter. Be sure to use a good quality 'fresh' chili powder. I really liked how the chili powder and lime juice made the flavors of the tropical fruits pop and, in general, how the salsa complemented the scallops. " - Skeeter77Yield: 4 Ready in 20 minutes
Cuisine: AsianMain Ingredient: Scallops
91% would make again (reviews)
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Notes Seared Scallops with Tropical Fruit Salsa Preparation
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.
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Seared Scallops with Tropical Fruit Salsa Reviews
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No one in my family particularly liked this. It was okay.
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Excellent did not like the papaya but loved the mango!!!
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Loved it and so did my guests! Made the salsa a day ahead wIth no problem....easy too...a keeper.
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Very tasty and easy to make. I looked at some Asian markets but could not find 'orange-ginger flavored salt' and the recipe substitute instruction is incomplete so, using a mortar and pestle, I processed some sea salt, orange zest and ginger into a crumbly paste. I also fried the scallops in a 50/50 blend of olive oil and butter. Be sure to use a good quality 'fresh' chili powder. I really liked how the chili powder and lime juice made the flavors of the tropical fruits pop and, in general, how the salsa complemented the scallops.
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I bought baby scallops from the fresh markey, it gave it a sweeter taste. Very simple & delicious!! Looked like a fancy dinner! (:
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This recipe was really light and tasty. I actually used store bought mango salsa that I bought from Sam's and added mint and chili powder to it. It turned out great!
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Where do I buy dry packed scallops from?
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Simple and really, really delicious!
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I am sory it has taken me so long to write this. My wife asked me for something different so I chose to try your recipe on her. Well I must say It is now a regular in our house. Your recipe is very well thought out and well balanced with herbs and don't believe I would suggest a thing. By the way I can't get out of here with out saying some thing about what a wonderful piece of food photo artwork. You can do my next one...OUTSTANDING...Keep up the good work.
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Make sure you buy dry-packed scallops, which contain no additives. [I posted this recipe.]
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