Best Tropical Mango Scallops Recipes

TROPICAL MANGO SALSA SCALLOPS

Tropical Mango Salsa Scallops image

A hint of Maya and a hint of the south Pacific combine to create a wonderful summer starter! You want lots of lime juice in there! It matches so well with chile pepper and mango. If you can't find mangoes, guava fruit also works well!

Provided by paulscape

Categories Appetizers and Snacks Seafood

Time 35m

Yield 6

Number Of Ingredients 12

Ingredients

2 potatoes, thinly sliced
olive oil
1 pinch sea salt and ground black pepper to taste
1 mango - peeled, seeded, and diced
1 Spanish onion, minced
2 fresh chives, minced
1 tomato, chopped
1 small fresh red chile pepper, minced
1 clove garlic, minced
3 limes, juiced
1 tablespoon olive oil
12 scallops

Steps:

Arrange the potato slices on a large plate. Cook in microwave on High until tender about 3 minutes.
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.
Stir the mango, onion, chives, tomato, red chile pepper, garlic, and lime juice together in a bowl.
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.
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.

Nutrition Facts : Calories 297.1 calories, Carbohydrate 29.6 g, Cholesterol 26.9 mg, Fat 16.4 g, Fiber 4 g, Protein 10.5 g, SaturatedFat 2.8 g, Sodium 267.1 mg, Sugar 7.3 g

TROPICAL MANGO SCALLOPS

TROPICAL MANGO SCALLOPS image

Yield 12 servings

Number Of Ingredients 14

Ingredients

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.