Tropical Mango Salsa Scallops recipe

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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

Nutrition Info

297.1 calories
carbohydrate: 29.6 g
cholesterol: 26.9 mg
fat: 16.4 g
fiber: 4 g
protein: 10.5 g
saturatedFat: 2.8 g
servingSize: -
sodium: 267.1 mg
sugar: 7.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Arrange the potato slices on a large plate. Cook in microwave on High until tender about 3 minutes.

  2. 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.

  3. Stir the mango, onion, chives, tomato, red chile pepper, garlic, and lime juice together in a bowl.

  4. 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.

  5. 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.

Recipe Yield

6 servings

Recipe Note

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!

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