Seared Scallops with Tropical Fruit Salsa
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. " - Skeeter77
Yield: 4 Ready in 20 minutes
favorite of 712 people 406 people want to try
Verified by stevemur
|1 TROPICAL FRUIT SALSA|
|3/4 cupmango; (1/2 mango) diced|
|3/4 cuppapaya; (1/2 small papaya) diced|
|1/4 cupred onion; diced|
|2 tablespoonsfresh mint leaves; minced|
|1 pinchchili powder|
|1 tablespoonlime juice|
|1/4 teaspoonorange-ginger flavored salt|
|Black Pepper; Freshly ground|
|20 largedry-packed scallops|
|1/2 teaspoonkosher or sea salt|
|black pepper; Freshly ground|
|1 tablespoonCooking oil|
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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