Best A Salad Of Seared Scallops Mango Salsa And Tortilla Strips Recipes
RED CHILE CRUSTED SEA SCALLOPS WITH MANGO TORTILLA SALAD AND CITRUS VINAIGRETTE
Steps:
- For the Scallops: Combine ancho, cumin, salt and pepper in a medium shallow bowl. Heat oil in a large saute pan until smoking. Dredge 1 side of each scallop in the spice mixture. Place the scallops in the heated pan, chile side down and cook for 20 seconds. Reduce the heat low, turn the scallops and cook for 2 to 3 minutes more. Remove from pan and reserve.
- For the Blue Corn Tortilla Strips: Heat oil to 375 degrees F. Fry the tortilla strips in batches, remove to a plate lined with paper towels and season with salt.
- For the Salad: Place greens in a large bowl, drizzle with a few tablespoons of the vinaigrette and season with salt and pepper, to taste. Place the greens on a large platter. Arrange the scallops around the platter. Mound the fried tortillas in the center of the plate and garnish with the red and yellow peppers and cilantro. Drizzle everything with more of the vinaigrette and serve.
- Combine juices, basil and onion in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified and season with salt and pepper, to taste.
SEARED SCALLOPS WITH MANGO SALSA
My seared scallops with mango salsa make a light summer meal that takes less than 30 minutes to cook.
Provided by Vy Tran
Categories Main Course
Number Of Ingredients 9
Steps:
- To make the mango salsa, combine mango, cucumber, shallot, Serrano pepper, and cilantro in a bowl. Toss with lime juice and season with salt and pepper to taste. Mix well and set aside.
- To prep the scallops, quickly rinse them under cold water. Check each scallop for its side muscle. To remove it, pinch and peel it off with your hands. Transfer the cleaned scallops to a plate lined with a paper towel. Gently press a second piece of paper towel over top to remove as much excess moisture as possible. Season both sides with salt and set aside.
- Heat a large skillet over medium-high. Pour in oil to lightly coat the surface. Heat the oil until it shimmers and you see first wisps of smoke.
- Working in batches to avoid overcrowding the pan, place the scallops into the skillet, flat side down, and cook without touching or tossing until the underside is deep golden brown, 2-3 minutes. Use a thin spatula to gently turn them over. Cook on the second side until the flesh at top and bottom looks opaque but there is still a faintly translucent strip in the middle, about 2 minutes, depending on size. Transfer scallops to a plate.
- When ready to serve, spoon the mango salsa onto a plate and top with scallops.
ISLAND-STYLE SEARED SCALLOPS WITH MANGO SALSA
Sweet & juicy jumbo sea scallops are seared to gloriously crusty, golden brown perfection, & served on a bed of simple coconut rice with a light & bright tropical mango salsa. A 35-minute tropical vacation, any night of the week!
Provided by Jess Larson | Plays Well With Butter
Categories Main dishes
Time 35m
Number Of Ingredients 18
Steps:
- Place the rice in a colander and rinse several times with cold water until the water runs clear. Set aside. Add the coconut milk & water to a medium saucepan over medium-high heat. Bring the mixture to a boil. Once boiling, add in the rinsed rice. Stir to combine. Cover the saucepan and reduce the heat to low, simmering gently for 15 minutes, or until most of the coconut milk has been absorbed. Remove from the heat and let sit, covered, for 10 minutes. Finish the rice by fluffing it with a fork, then carefully folding in the salt, lime zest, lime juice, & cilantro. Set aside for serving.
- Meanwhile, as the rice cooks, clean the scallops. Remove the scallops from the packaging. Quickly rinse under cold water. Check each scallop for its side muscle (the adductor muscle that attached the scallop to its shell): if present, it will look like a small, rectangular tag right along the side of the scallop, with its fibers running opposite the fibers in the scallop itself. Use your fingers to gently tear it away. Transfer the cleaned scallops to a paper towel-lined plate. Gently press a second piece of paper towel over top to remove as much excess moisture as possible. Set aside.
- Meanwhile, as the rice cooks, prep the mango salsa. Add all listed ingredients to a medium bowl. Stir to combine. Set aside for serving, or store in an airtight container in the refrigerator for up to 3 days.
- Add the avocado oil to a large nonstick skillet over medium-high heat. Season the scallops generously with salt & ground black pepper. Once the oil is hot, cook the scallops: working in batches to avoid overcrowding the pan, carefully transfer the scallops to the skillet. Cook, giving the pan a gentle shake every so often, for 2-3 minutes, until a deep golden crust has formed on bottom of the scallops. Flip and cook for 1-2 minutes more, until the scallops are opaque & cooked through. Transfer to a paper towel-lined plate and set aside.
- Spoon some coconut rice into individual bowls. Top with a generous spoonful of mango salsa. Top it off with 3-4 seared scallops. Finish with a squeeze of fresh lime juice or sprinkling of extra cilantro, as desired. Serve immediately. Enjoy!
ZESTY SALAD WITH TORTILLA STRIPS
This simple salad pairs wonderfully with any meal, but especially well with seafood. I call the salad, Ensalada Chilpancingo; Chilpancingo is the capital of Pacific Coastal Guerrero in Mexico.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 9m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Using a blender or food processor, pulse jalapeño with zest, vinegar, pepper, sugar and 1 1/2 teaspoons salt until JUST chopped. Blend in the olive oil.
- In a medium saucepan, heat 1" of oil to 350°. Fry tortilla strips until crisp and golden, about 1 minute. Drain on paper towels and season with salt. Alternatively, preheat oven to 400°. Spread tortilla strips on sheet and spray with oil. Sprinkle salt and bake for 8 minutes, until golden and crisp.
- In a large mixing bowl, toss greens with vinaigrette. Mound salad on chilled plates and top with cheese and tortilla strips.
Nutrition Facts : Calories 190.7, Fat 18.4, SaturatedFat 2.5, Sodium 6.5, Carbohydrate 6.5, Fiber 0.9, Sugar 0.6, Protein 0.8
SEASONED TORTILLA STRIPS
These are quick to make and are good to snack on, add to salads or to top a soup. The original recipe is from epicurious. You can use less oil than is shown and still have great results. Yield shown in recipe is a guesstimate.
Provided by Junebug
Categories Lunch/Snacks
Time 25m
Yield 7 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Stir oil and all spices together.
- Brush one side of all the tortillas with oil/spice mixture.
- Make 3 stacks of 4 tortillas and cut the tortillas into 1/4-1/2" strips.
- Put strips in a single layer on a couple of cookie sheets sprayed with Pam.
- Bake until golden and crisp, about 10-15 minutes.
- (If pans are on different oven racks switch their positions about halfway through baking.).
- Remove from oven and sprinkle with salt.
- Cool completely in pans.
Nutrition Facts : Calories 142.8, Fat 8.9, SaturatedFat 1.2, Sodium 27.6, Carbohydrate 15, Fiber 2.4, Sugar 0.3, Protein 2
A SALAD OF SEARED SCALLOPS, MANGO SALSA AND TORTILLA STRIPS
Make and share this A Salad of Seared Scallops, Mango Salsa and Tortilla Strips recipe from Food.com.
Provided by 2Bleu
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- FOR THE SCALLOPS: Combine ancho, cumin, salt and pepper in a medium shallow bowl. Heat oil in a large sauté pan until smoking.
- Dredge 1 side of each scallop in the spice mixture. Place the scallops in the heated pan, chile side down and cook for 20 seconds.
- Reduce the heat low, turn the scallops and cook for 2 to 3 minutes more. Remove from pan and reserve.
- FOR THE TORTILLA STRIPS: Heat oil to 375 degrees F. Fry the tortilla strips in batches. Remove to a plate lined with paper towels and season with salt.
- FOR THE VINAIGRETTE: Combine juices, basil and onion in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
- FOR THE SALSA: Mix all ingredients into a small bowl.
- ASSEMBLY: Place mixed (salad) greens in a large bowl, drizzle with a few tablespoons of the vinaigrette and season with salt and pepper, to taste.
- Place the greens on a large platter. Arrange the scallops around the platter. Mound the mango salsa and then the fried tortillas in the center of the plate. Drizzle everything with more of the vinaigrette and serve.
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A salad of seared scallops, mango salsa, and tortilla strips is a combination of fresh ingredients that creates a complex and satisfying taste. The dish combines seared scallops, which are tender and flavorful, with a sweet and tangy mango salsa and crunchy tortilla strips. Each element of the salad is carefully selected to provide a balance of different textures, flavors, and nutrients.
Seared scallops are the centerpiece of the dish. They are cooked until golden and caramelized on the outside, and tender and juicy on the inside. Scallops are not only delicious, but also rich in protein and omega-3 fatty acids, which support heart health and brain function. When cooked properly, scallops have a delicate sweetness that complements the other flavors in the dish.
The mango salsa adds a tropical and refreshing dimension to the salad. Mango is a juicy and flavorful fruit that is rich in vitamins A and C, which support healthy skin, immune system function, and vision. The salsa is made by combining fresh mango chunks with diced red onion, jalapeño pepper, cilantro, lime juice, and salt. The red onion adds a mild and sweet flavor, while the jalapeño pepper adds a spicy kick. Cilantro and lime juice contribute a zesty and citrusy taste to the salsa. Together, these ingredients create a texture and flavor contrast to the scallops that complement and balance each other.
Tortilla strips are the final ingredient in the salad, which add a crunchy and savory component. Tortilla strips are made from corn tortillas that are cut into thin strips and fried until crispy. They can be seasoned with salt, pepper, and other spices to add additional flavor. Tortilla strips are an excellent source of fiber and complex carbohydrates, which provide sustained energy and promote digestive health.
To assemble the salad, seared scallops are placed on top of a bed of mixed greens, such as arugula, spinach, or romaine lettuce. The mango salsa is spooned on top of the scallops, and tortilla strips are sprinkled on top of the salsa. This layered effect creates a visually appealing and appetizing dish that is perfect for a light lunch or dinner.
In addition to being delicious, a salad of seared scallops, mango salsa, and tortilla strips is also a healthy dish. It is rich in protein, fiber, vitamins, and minerals, while also being low in calories, fat, and carbohydrates. The dish is versatile and can be customized to suit individual tastes and preferences. For example, the scallops can be substituted with shrimp, chicken, or tofu, and the salsa can be made with different fruits or vegetables, such as pineapple, tomato, or cucumber.
In conclusion, a salad of seared scallops, mango salsa, and tortilla strips is a flavorful, nutritious, and easy-to-make dish that combines a variety of fresh ingredients into a satisfying and visually appealing meal. Whether enjoyed as a light lunch or dinner, this salad is sure to satisfy the taste buds and provide a boost of energy and nutrition.
Salads have become more versatile than ever, and a mix of seared scallops, mango salsa, and tortilla strips are one of the many options that can be healthy and delicious. This dish is easily customizable based on personal preferences and dietary restrictions, making it suitable for many occasions.