Seared Scallops with Tropical Fruit Salsa

Seared Scallops with Tropical Fruit Salsa

12 reviews, 4.7 star(s). 92% would make again

Ready in 20 minutes

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. "

Ingredients

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

Original recipe makes 4

Servings  

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.

Verified by stevemur
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Reviews

Add my review

Absolutely delicious. My husband and I loved it. I did not find orange ginger salt, so I grated some ginger and orange rind and mixed it together with the lime juice. It worked out great.
icekat 2y ago

No one in my family particularly liked this. It was okay.
Stewdebaker 2y ago

Excellent did not like the papaya but loved the mango!!!
Connieandbrad 2y ago

Loved it and so did my guests! Made the salsa a day ahead wIth no problem....easy too...a keeper.
Joycehelene 3y ago

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 4y ago

I bought baby scallops from the fresh markey, it gave it a sweeter taste. Very simple & delicious!! Looked like a fancy dinner! (:
garzarcristina 4y ago

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!
pols005 4y ago

Where do I buy dry packed scallops from?
xxxtanxxx 4y ago

Simple and really, really delicious!
chefhoward76 4y ago

deeder5 6y ago

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