Best 3 Seared Sea Scallops With Mango And Jalapenos Recipes

**Seared Sea Scallops with Mango and Jalapeños: A Culinary Delight**

Take a culinary journey to the tropics with our tantalizing recipe for seared sea scallops, where succulent scallops are perfectly seared and paired with a vibrant mango and jalapeño salsa. This dish is a symphony of flavors, textures, and colors that will tantalize your taste buds. The delicate sweetness of the scallops is complemented by the tangy and spicy salsa, creating a harmonious balance that will leave you craving more. Whether you're hosting a dinner party or looking for a special meal to impress your loved ones, these seared sea scallops are sure to be a hit.

**Additional Recipes to Explore:**

- **Air Fryer Scallops with Lemon Butter Sauce:** Discover the convenience of air frying with this recipe for tender and juicy scallops coated in a luscious lemon butter sauce. Ready in just 15 minutes, this dish is perfect for a quick and satisfying meal.

- **Pan-Seared Scallops with Brown Butter and Capers:** Experience the classic combination of scallops and brown butter, enhanced with the briny flavor of capers. This recipe delivers a simple yet elegant dish that showcases the natural flavors of the scallops.

- **Scallop Ceviche with Avocado and Lime:** Dive into the refreshing world of ceviche with this recipe that combines scallops, avocado, and lime. Marinated in a tangy citrus dressing, this ceviche is a delightful appetizer or light main course.

- **Scallop Risotto with Peas and Asparagus:** Indulge in a creamy and flavorful risotto featuring scallops, peas, and asparagus. This dish is a luxurious treat that is perfect for a special occasion or a romantic dinner.

- **Scallop and Bacon Skewers with Honey Mustard Glaze:** Elevate your next barbecue or party with these savory skewers. Scallops and bacon are grilled to perfection and coated in a sweet and tangy honey mustard glaze.

Here are our top 3 tried and tested recipes!

SEARED SCALLOPS WITH ORANGE-JALAPEñO SLAW

Seared Scallops with Orange-Jalapeño Slaw image

Quick-cooking scallops are the ultimate weeknight dinner, but the true star of this simple meal is bright and fresh citrus. While citrus is readily available year-round, December through March is peak citrus season.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds large scallops (about 24)
1/4 cup vegetable oil
2 1/2 teaspoons ground coriander
Kosher salt and freshly ground pepper
3 large navel oranges
1 tablespoon fresh lime juice
1 tablespoon fish sauce
1/2 head napa cabbage, shredded
1 bunch cilantro, leaves roughly chopped
1/2 small red onion, thinly sliced
1 jalapeño pepper, sliced
1/2 cup roughly chopped unsalted roasted peanuts

Steps:

Put the scallops on a paper towel-lined plate and pat dry with more paper towels. Transfer to a medium bowl and add 1 tablespoon vegetable oil and 1 1/2 teaspoons coriander; season with salt and pepper. Toss well.
Using a sharp paring knife, slice the skin off the oranges. Working over a bowl to catch the juice, slice between the membranes of the oranges and remove the segments. Transfer the orange segments to a large bowl.
Make the dressing: Add 1 tablespoon of the orange juice to a small bowl along with the lime juice, fish sauce, remaining 1 teaspoon coriander, 2 tablespoons vegetable oil, and 1/2 teaspoon each salt and pepper. Whisk to combine and set aside. Add the cabbage, cilantro, red onion, jalapeño and peanuts to the large bowl with the oranges and set aside.
Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the scallops in an even layer. Cook until golden brown on the bottom, about 3 minutes.
Flip the scallops and cook until opaque, about 2 more minutes.
Add the dressing to the cabbage-orange slaw and toss well to coat; season with salt and pepper. Divide the slaw among plates and top with the scallops.

Nutrition Facts : Calories 450, Fat 23 grams, SaturatedFat 2 grams, Cholesterol 65 milligrams, Sodium 979 milligrams, Carbohydrate 29 grams, Fiber 6 grams, Protein 35 grams, Sugar 15 grams

SEARED SCALLOPS WITH JALAPENO VINAIGRETTE

Seared Scallops with Jalapeno Vinaigrette image

This is an incredibly basic but extremely versatile dressing.

Provided by Chef John

Categories Seafood Shellfish Scallops

Time 15m

Yield 4

Number Of Ingredients 10

Ingredients

1 large jalapeno pepper, seeded and membranes removed
¼ cup rice vinegar
¼ cup olive oil
¼ teaspoon Dijon mustard
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
12 large fresh sea scallops
1 pinch sea salt
1 pinch cayenne pepper
2 oranges, peeled and cut in between sections as segments

Steps:

Place jalapeno, rice vinegar, olive oil, and Dijon mustard in a blender. Puree on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper to taste.
Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops in skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeno vinaigrette over the top.

Nutrition Facts : Calories 306.8 calories, Carbohydrate 5.9 g, Cholesterol 72.4 mg, Fat 18 g, Fiber 0.1 g, Protein 30.1 g, SaturatedFat 2.4 g, Sodium 472 mg, Sugar 0.1 g

SEARED SEA SCALLOPS

Seared Sea Scallops image

Seared on the outside with a light crust and tender on the inside. You may vary the amounts of all seasonings to suit your taste.

Provided by CHRISADAMS

Categories Seafood Shellfish Scallops

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

½ cup all-purpose flour
2 teaspoons seasoning salt
½ teaspoon dried oregano
½ teaspoon dried thyme
2 tablespoons lemon pepper
16 sea scallops, rinsed and drained
2 tablespoons olive oil
4 tablespoons chopped fresh parsley, divided
4 teaspoons lemon juice, divided

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

Tips:

Select high-quality scallops: Choose sea scallops that are plump, opaque, and have a slightly sweet smell. Avoid scallops that are discolored or have an off odor.
Sear scallops properly: To get a perfect sear, pat the scallops dry before cooking. Heat a heavy-bottomed skillet over high heat and add a little oil. Sear the scallops for 2-3 minutes per side, or until they are golden brown and cooked through.
Use fresh ingredients: The fresher the ingredients, the better your dish will taste. Use ripe mango, fresh jalapenos, and chopped cilantro for the best flavor.
Don't overcook the scallops: Scallops are delicate and can easily be overcooked. Cook them just until they are opaque and cooked through, about 2-3 minutes per side.
Serve immediately: Seared scallops are best served immediately after cooking. They can be served as an appetizer or main course.

Conclusion:

This recipe for seared sea scallops with mango and jalapenos is a delicious and easy-to-prepare dish that is perfect for any occasion. The scallops are seared to perfection and the mango and jalapeno salsa adds a refreshing and flavorful touch. This dish is sure to impress your guests and is a great way to enjoy fresh seafood.