TROPICAL MANGO SCALLOPS

TROPICAL MANGO SCALLOPS image

Yield 12 servings

Number Of Ingredients 14

Previous Next

4 potatoes, thinly sliced
olive oil
2 pinches sea salt and ground
black pepper to taste
2 mango - peeled, seeded, and
diced
2 Spanish onion, minced
4 fresh chives, minced 2 tomato, chopped
2 small fresh red chile pepper,
minced
2 cloves garlic, minced
6 limes, juiced
2 tablespoons olive oil
24 scallops

Steps:

You have scaled this recipe's ingredients to yield a new amount (12). The directions below still refer to the original recipe yield (6). 1. Arrange the potato slices on a large plate. Cook in microwave on High until tender about 3 minutes. 2. Heat 1/4 cup olive oil in a skillet over medium heat. Add the potatoes to the skillet, season with the salt and pepper, and cook in the hot oil until golden on both sides, about 5 minutes. Set aside on a plate lined with paper towels to drain. 3. Stir the mango, onion, chives, tomato, red chile pepper, garlic, and lime juice together in a bowl. 4. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the scallops in the hot oil until browned on the bottom, about 2 minutes. Turn and cook for 1 minute longer. 5. Remove scallops and place each individual scallop on top of a potato chip as a base, then smother liberally with the salsa. They should be big enough to cut up with a knife or put into the mouth whole.