Tropical Fruit Salsa with Seared Scallops
Tropical Fruit Salsa with Seared Scallops
Tropical Fruit Salsa with Seared Scallops
- 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
- scallops:
- 20 large dry-packed scallops
- 1/2 teaspoon kosher or sea salt
- black pepper freshly ground
- 1 tablespoon cooking oil
- Carbohydrate 10.5529875045825 g
- Cholesterol 98.9333333333333 mg
- Fat 6.24714395840508 g
- Fiber 1.91258747710514 g
- Protein 44.0541304168068 g
- Saturated Fat 0.583374895850724 g
- Serving Size 1 1 Serving (267g)
- Sodium 790.233166667222 mg
- Sugar 8.64040002747741 g
- Trans Fat 1.3986023750141 g
- Calories 280 calories
Step-by-step
- 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 to 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.
Tropical Tropical Fruit Salsa with Seared Scallops
I've been on a tropical fruit kick lately, and this salsa is the perfect way to enjoy all of my favorites. It's got sweet mango, papaya, and pineapple, plus a little bit of heat from chili powder. And it's all topped off with a squeeze of lime juice for a refreshing finish.
But the best part about this salsa is that it's not just for fruit. It's also delicious with grilled shrimp, chicken, or fish. So if you're looking for a tasty and versatile salsa, this is the one for you.
