Seared Scallops With Mango Mint Salsa

Spring is in the air! This dish is a personal favorite of mine. It’s healthy and is great for get-togethers, or as an appetizer before dinner. I decided to use a mint salsa because I personally love the freshness and it pairs very well with the scallops. I look forward to sharing my recipes and I hope you enjoy!

Seared Scallops With Mango Mint Salsa:

  • 6 Large scallops
  • 1 Tablespoon of olive oil
  • 3 Mangoes, peeled and pitted
  • 1 Tablespoon Mint, Roughly chopped
  • 2 Tablespoons Rice Wine Vinegar
  • 1/4 Cup Red onion, diced
  • 1 Tablespoon Garlic, minced
  • 1/2 Tablespoon Jalapeño, seeded and minced
  • 1 Tablespoon fresh lime juice
  • Salt and pepper to taste

Mango Mint Salsa:

  • Dice the mango into 1/4-inch pieces and place in a bowl.
  • Add the remaining ingredients and mix.
  • Cover and refrigerate for up to 3 hours before serving.

Seared Scallops:

  • Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  • Add the oil to a 12 to 14-inch sauté pan on high heat.
  • Salt and pepper the scallops.
  • Gently add the scallops, making sure they are not touching each other.
  • Sear the scallops for 1 1/2 minutes on each side.
  • The scallops should have a 1/4-inch golden crust on each side and remain translucent in the center.
  • Serve immediately with the mango salsa.

Per 3 oz: 95 calories, 5g carbs, 1 gram fat, 17g protein, 35g cholesterol

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