Seared Scallops with Tropical Fruit Salsa
Ingredients
• TROPICAL FRUIT SALSA:
•3/4 cup mango
•3/4 cup papaya
•1/4 cup red onion
•2 tablespoons fresh mint leaves
•1 pinch chili powder
•1 tablespoon lime juice
•1/4 teaspoon orange-ginger flavored salt
• Black Pepper
• SCALLOPS:
•20 large dry-packed scallops
•1/2 teaspoon kosher or sea salt
• black pepper
•1 tablespoon Cooking oil
•3/4 cup mango
•3/4 cup papaya
•1/4 cup red onion
•2 tablespoons fresh mint leaves
•1 pinch chili powder
•1 tablespoon lime juice
•1/4 teaspoon orange-ginger flavored salt
• Black Pepper
• SCALLOPS:
•20 large dry-packed scallops
•1/2 teaspoon kosher or sea salt
• black pepper
•1 tablespoon Cooking oil
Instruction
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.
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.
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