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| Tropical Mango Salsa Scallops |
"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!"
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
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 35M |
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- 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.
Notes :
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