A Salad Of Seared Scallops Mango Salsa And Tortilla Strips Recipes

SEARED SCALLOPS WITH MANGO SALSA

Steps:

• To make the mango salsa, combine mango, cucumber, shallot, Serrano pepper, and cilantro in a bowl. Toss with lime juice and season with salt and pepper to taste. Mix well and set aside.
• To prep the scallops, quickly rinse them under cold water. Check each scallop for its side muscle. To remove it, pinch and peel it off with your hands. Transfer the cleaned scallops to a plate lined with a paper towel. Gently press a second piece of paper towel over top to remove as much excess moisture as possible. Season both sides with salt and set aside.
• Heat a large skillet over medium-high. Pour in oil to lightly coat the surface. Heat the oil until it shimmers and you see first wisps of smoke.
• Working in batches to avoid overcrowding the pan, place the scallops into the skillet, flat side down, and cook without touching or tossing until the underside is deep golden brown, 2-3 minutes. Use a thin spatula to gently turn them over. Cook on the second side until the flesh at top and bottom looks opaque but there is still a faintly translucent strip in the middle, about 2 minutes, depending on size. Transfer scallops to a plate.
• When ready to serve, spoon the mango salsa onto a plate and top with scallops.

RED CHILE CRUSTED SEA SCALLOPS WITH MANGO TORTILLA SALAD AND CITRUS VINAIGRETTE

Steps:

• For the Scallops: Combine ancho, cumin, salt and pepper in a medium shallow bowl. Heat oil in a large saute pan until smoking. Dredge 1 side of each scallop in the spice mixture. Place the scallops in the heated pan, chile side down and cook for 20 seconds. Reduce the heat low, turn the scallops and cook for 2 to 3 minutes more. Remove from pan and reserve.
• For the Blue Corn Tortilla Strips: Heat oil to 375 degrees F. Fry the tortilla strips in batches, remove to a plate lined with paper towels and season with salt.
• For the Salad: Place greens in a large bowl, drizzle with a few tablespoons of the vinaigrette and season with salt and pepper, to taste. Place the greens on a large platter. Arrange the scallops around the platter. Mound the fried tortillas in the center of the plate and garnish with the red and yellow peppers and cilantro. Drizzle everything with more of the vinaigrette and serve.
• Combine juices, basil and onion in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified and season with salt and pepper, to taste.

ISLAND-STYLE SEARED SCALLOPS WITH MANGO SALSA

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!

A SALAD OF SEARED SCALLOPS, MANGO SALSA AND TORTILLA STRIPS

Steps:

• FOR THE SCALLOPS: Combine ancho, cumin, salt and pepper in a medium shallow bowl. Heat oil in a large sauté pan until smoking.
• Dredge 1 side of each scallop in the spice mixture. Place the scallops in the heated pan, chile side down and cook for 20 seconds.
• Reduce the heat low, turn the scallops and cook for 2 to 3 minutes more. Remove from pan and reserve.
• FOR THE TORTILLA STRIPS: Heat oil to 375 degrees F. Fry the tortilla strips in batches. Remove to a plate lined with paper towels and season with salt.
• FOR THE VINAIGRETTE: Combine juices, basil and onion in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
• FOR THE SALSA: Mix all ingredients into a small bowl.
• ASSEMBLY: Place mixed (salad) greens in a large bowl, drizzle with a few tablespoons of the vinaigrette and season with salt and pepper, to taste.
• Place the greens on a large platter. Arrange the scallops around the platter. Mound the mango salsa and then the fried tortillas in the center of the plate. Drizzle everything with more of the vinaigrette and serve.