I love doing course meals with a particular influence coming from Italy or Spain. The following recipe adds two layers of complexity. I think you will find it to be a great light dish for a summer meal on the back patio.
Mango Salsa Ingredients:
- 1-2 Large Ripe Mango’s
- 2 Roma Tomatoes
- ¼ Red Onion
- ½ Anaheim Pepper or ½ Jalapeno Pepper
- 4 Sprigs of Cilantro
- 5-6 Leaves of Mint
- ½ Lime
Mango Salsa Instructions:
Prepare the salsa earlier in the day or the night before. Start by peeling the mangos and cut the pit out. Then cut them into small pieces. Dice the tomatoes, mince the red onion, and mince the peppers. Finally, mince the cilantro and mint. Mix them all in a bowl and add the lime juice. You may want to add a little salt depending on your pallet.
Seared Scallops Ingredients:
- 12 Sea Scallops
- 2 tablespoons olive oil
- 4 tablespoons of Salted Butter
Seared Scallop Instructions:
Ensure the scallops are roughly the same size so they cook evenly. I grab a medium or large skillet and heat the olive oil on medium heat. In the meantime, I wash and dry the scallops. Once dry, place them in the skillet. Allow them to cook for a minute and distribute the butter evenly around the pan. Make sure you are moving the scallops around a little, so the butter gets under the scallops. I generally use tongs so I can flip each scallop individually as needed. After about 3-4 minutes of total cooking time, you will notice the scallops starting to sear. At which point, flip the scallops, spoon a little of the mango salsa in the pan and allow the scallops to cook on the other side for another 3-4 minutes. My total cook time is roughly 8 minutes for a nice and tender interior.
I then arrange the scallops three per plate. Top the scallops with a little mango salsa and add a small end sprig of mint in the middle to make the presentation look amazing.