Seared Sea Scallops With Mango-Melon Salsa
serves 2-4
If you don't care for spice, use a pinch of smoked paprika instead. Make sure you use fresh mint leaves, the dried flakes won't do. You can substitute with fresh basil, parsley or cilantro.Read more about this recipe at Steamy Kitchen.
Mango-Melon Salsa
3/4 cup finely diced mango (1 mango should do)
1/2 cup finely diced cantaloupe
1/4 cup finely diced red onion
2 tablespoons minced mint leaves
big pinch of chili powder (or substitute smoked paprika)
1/2 lime, juiced
salt & freshly ground pepper to taste
20 large, dry-packed scallops, rinsed and patted dry
2 tablespoons grated parmesan cheese
prep: 15 minutes
total: 35 minutes
nonstick skillet
tongs
1. Assemble the salsa and set aside to let the flavors meld and mingle while you prepare the scallops. Tap the top and bottom of each scallop gently on the parmesan cheese, shake excess off.
2. Heat 2 tablespoons of olive oil in a large, non-stick skillet over medium-high heat. Once the oil is hot, add the scallops. Make sure the scallops do not touch each other. Fry 2 minutes on each side (timing depends on size of your scallops). They should have a golden brown crust. If you take a peek in the interior, they should be rare-ish. They'll finish cooking on their own from residual heat after you remove them from the pan. Overcooked scallops are a sin! Serve with salsa.
