Best 6 Seared Scallops With Tropical Salsa Recipes
## Seared Scallops with Tropical Salsa: A Culinary Journey to Paradise ##
Embark on a tantalizing culinary adventure with our seared scallops accompanied by a vibrant tropical salsa. These succulent scallops, perfectly seared to retain their delicate sweetness, pair harmoniously with the vibrant flavors of mango, pineapple, and red onion, creating a symphony of flavors that will transport you to a tropical paradise.
Our curated collection of recipes offers a delectable variety of accompaniments to complement the seared scallops. Indulge in the creamy richness of lemon butter sauce, the zesty tang of citrus vinaigrette, or the smoky warmth of bacon-wrapped scallops. Each recipe is meticulously crafted to enhance the natural flavors of the scallops, offering a unique culinary experience that will delight your palate.
Whether you prefer the simplicity of seared scallops with a squeeze of lemon or the elegance of scallops adorned with a delicate beurre blanc sauce, our recipes cater to every taste and occasion. Dive into the diverse world of flavors and techniques, and discover the perfect recipe to elevate your next culinary creation.
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!
SEARED SEA SCALLOPS WITH TROPICAL SALSA
I haven't tried it yet but it sounds so good. Simple prep with pineapple, mango, cucumber, red bell pepper, cilantro, lime juice and jalapeno. Sounds refreshing for a summer dinner or nice lunch. I would consider it for a first course too.
Provided by Oolala
Categories Mango
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl combine all the ingredients except for the salt, pepper and scallops.
- Toss well. Season with salt and pepper and set aside.
- Heat a large nonstick frying pan over medium-high heat.
- Coat the pan with cooking spray.
- Season the scallops with salt and pepper.
- Add half the scallops and sear, turning once, about 2 minutes. Remove and keep warm.
- Repeat with the remaining half of the scallops.
- Top with the salsa and serve.
Nutrition Facts : Calories 196.1, Fat 1.5, SaturatedFat 0.2, Cholesterol 49.5, Sodium 244.9, Carbohydrate 20, Fiber 2.4, Sugar 12.1, Protein 26.3
SEARED SEA SCALLOPS
Steps:
- In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
- Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
- Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 7.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1 g, Sodium 1250.8 mg, Sugar 0.5 g
SEARED SCALLOPS WITH TROPICAL SALSA
The delicious taste of scallops is perfectly complemented by a wonderful fresh fruit salsa in this quick but elegant dish. Be sure to use large, plump sea scallops rather than smaller bay scallops and take care not to overcook the scallops; they should remain tender and moist. Feel free to substitute any of your favorite exotic fruits for the pineapple and mango in the salsa.
Provided by RNCOGGINS
Categories Salsa
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Combine the pineapple, mango, cucumber, bell pepper, bell pepper, cilantro, lime juice and jalapeno. Season to taste with salt and pepper, and set aside.
- Heat a large, nonstick fry pan over medium-high heat. Coat the pan with cooking spray. Season the scallops with salt and pepper. Add half of the scallops to the pan; sear until golden brown on both sides, about 2 minutes per side. Transfer the scallops to a warmed plate; set aside. Repeat with the remaining scallops.
- Divide the scallops among four warmed plates. Spoon the salsa over the scallops, and serve immediately.
Nutrition Facts : Calories 152.6 calories, Carbohydrate 11 g, Cholesterol 35.4 mg, Fat 3.7 g, Fiber 1.3 g, Protein 18.6 g, SaturatedFat 0.6 g, Sodium 207 mg, Sugar 6 g
SEARED SCALLOPS WITH TROPICAL SALSA
Steps:
- Combine pineapple, mango, cucumber, bell pepper, jalapeno chile, cilantro, lime juice, salt and pepper in a bowl; mix well. Heat a large skillet over medium-high heat and coat with a small amount of oil. Add half the scallops and sear for 2 minutes on each side or until golden brown, turning once. Remove to a serving plate and repeat with the remaining scallops. Arrange scallops on serving plates and serve with salsa.
SEARED SCALLOPS WITH TROPICAL SALSA
The delicious taste of scallops is perfectly complemented by a wonderful fresh fruit salsa in this quick but elegant dish. Be sure to use large, plump sea scallops rather than smaller bay scallops and take care not to overcook the scallops; they should remain tender and moist. Feel free to substitute any of your favorite exotic fruits for the pineapple and mango in the salsa.
Provided by RNCOGGINS
Categories Salsa
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Combine the pineapple, mango, cucumber, bell pepper, bell pepper, cilantro, lime juice and jalapeno. Season to taste with salt and pepper, and set aside.
- Heat a large, nonstick fry pan over medium-high heat. Coat the pan with cooking spray. Season the scallops with salt and pepper. Add half of the scallops to the pan; sear until golden brown on both sides, about 2 minutes per side. Transfer the scallops to a warmed plate; set aside. Repeat with the remaining scallops.
- Divide the scallops among four warmed plates. Spoon the salsa over the scallops, and serve immediately.
Nutrition Facts : Calories 152.6 calories, Carbohydrate 11 g, Cholesterol 35.4 mg, Fat 3.7 g, Fiber 1.3 g, Protein 18.6 g, SaturatedFat 0.6 g, Sodium 207 mg, Sugar 6 g
Tips:
- Choose high-quality scallops: Opt for large, dry-packed sea scallops for a plump and flavorful dish. Avoid scallops that are wet or have an off-putting odor.
- Sear scallops properly: Sear scallops in a hot skillet with a little oil or butter until they are golden brown and slightly caramelized on the outside, while still translucent in the center. Avoid overcooking, as scallops can quickly become tough and rubbery.
- Make a flavorful salsa: Combine tropical fruits like mango, pineapple, and papaya with red onion, cilantro, and a squeeze of lime for a refreshing and vibrant salsa.
- Don't skimp on the garnish: A sprinkle of fresh herbs like cilantro or parsley, a drizzle of extra virgin olive oil, and a squeeze of lime juice can elevate the dish and make it more visually appealing.
Conclusion:
These seared scallops with tropical salsa are a delightful and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The combination of tender, juicy scallops and the vibrant, flavorful salsa creates a harmonious balance of textures and flavors. The dish is not only delicious but also visually stunning, making it a great choice for entertaining guests. Whether served as an appetizer or a main course, these seared scallops with tropical salsa are sure to impress.
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