Seared Sea Scallops with Mango-Melon Salsa
Use as much chili powder as you want - I love the tingling sensation after the initial sweetness of the fruit. If you don't care for spice, use a pinch of smoked paprika instead.Mint is so refreshing. Make sure you use fresh mint leaves, the dried flakes won't do. You can substitute with fresh basil, parsley or cilantro.The Mango-Melon Salsa is also great with tortilla chips, as a topping to grilled chicken, to serve alongside your favorite fish or shrimp skewers.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 20 large, dry-packed scallops, rinsed and patted dry
- 2 tablespoons parmesan cheese, grated powder-fine with rasp grater
- 3/4 cup finely diced mango (1 mango should do)
- 1/2 cup finely diced cantaloupe
- 1/4 cup finely diced red onion
- 2 tablespoons minced mint leaves
- big pinch of chili powder (or substitute smoked paprika)
- 1/2 lime, juiced
- salt & freshly ground pepper to taste
Instructions
- 1
Assemble the salsa and set aside to let the flavors meld and mingle while you prepare the scallops.
- 2
Tap the top and bottom of each scallop gently on the parmesan cheese, shake excess off. Heat 2 tablespoons of olive oil in a large, non-stick skillet over medium-high heat. Once the oil is hot, add the scallops. Make sure the scallops do not touch each other. Fry 2 minutes on each side, timing depends on size of your scallops. They should have a golden brown crust. If you take a peek in the interior, they should be rare-ish. They'll finish cooking on their own from residual heat after you remove them from the pan. Overcooked scallops are a sin!
- 3
Serve with salsa.