Pan Seared Scallops with Mango Salsa


Ready in just 15 minutes!

-- Serves
SKILL LEVEL 5 servings
1 pound sea scallops (about 10 to 15)
1/4 teaspoon salt
1 ripe mango, peeled and diced
1 tablespoon diced red onion
1/4 teaspoon minced fresh garlic
1 jalapeno chile pepper, seeded and minced
1 tablespoon chopped fresh cilantro
2 teaspoons fresh lime juice
1 tablespoon Mazola® Corn, Canola OR Vegetable Oil
Rinse scallops and pat dry using paper towels; season with salt and set aside.

Combine mango, onion, garlic, chilies, cilantro and lime juice in a bowl.

Heat oil in a large nonstick skillet over high heat.  When oil is hot, place scallops flat side down in skillet and do not move for 2 minutes.  (Note:  Do not overcrowd skillet; for smaller skillets cook in 2 batches.)

Scallops are ready to turn when a brown crust forms on the bottom cooked surface.  Turn scallops with tongs and cook for 2 minutes or until well browned and cooked through.  Remove from heat and transfer to serving dish.  Serve immediately with Mango Salsa.
Total Time
Cook Time 5 minutes
Nutritional Facts
Total Fat grams 4.00
Saturated Fat grams 0.00
Cholesterol milligrams 70.00
Sodium milligrams 450.00
Total Carbohydrates grams 16.00
Sugar grams 9.00
Dietary Fiber grams 1.00
Protein grams 30.00
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