Tropical Fruit Salsa with Seared Scallops
Tropical Fruit Salsa with Seared Scallops
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 4
df
seafood
sumapps
spicy winter
dinner
asian
scallops
main dish
fruit
summer
refreshing
sweet
savory
lowcarb
ls
mp options
20
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
dairy free
pescatarian
- 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
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.
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.
