Anyone need a taste of summer? How about Seared Scallops with Mango Salsa?
Faidley’s always carries the finest quality “Dry Packed Sea Scallops”. You always want dry packed scallops for searing. Using the lesser quality scallops that have been soaked in various salt-based solutions creates a watery dish and a scallop that will shrink up and not brown properly. Know what you are buying!
Seared Sea Scallops with fresh Mango Salsa
Serves 2-3
Mango Salsa
1 large mango
1 large orange (a Cara, blood orange, or large Naval)
1/4 cup chopped red onion
¼ cup chopped red pepper
¼ cup chopped cilantro
1 tbsp. chopped seedless jalapeno
2 tbsp. fresh lime juice (about 1 lime)
1 tbsp. fresh lemon juice
Salt and pepper to taste
1 pound “dry packed” jumbo sea scallops
1tsp butter
1tsp olive oil
Salt and pepper
Sauce
3 tbsp. butter cut into 1tbsp. cubes
1 shallot, chopped
1/3 cup white wine
1 tbsp. orange marmalade
Make Mango salsa first. Cut mango and orange in ½ inch cubes. Stir in remaining ingredients and set aside. Place scallops on paper towels and pat dry. Melt butter and oil in a sauté pan over med to med/hi heat. Be careful not to burn. Place scallops in a single layer and brown both sides turning with tongs. When scallops are browned and firm remove pan from heat. Remove scallops and set aside. Reduce heat to med, med low and add 1tbsp. butter and shallots to pan. Cook shallots until translucent. Add wine and simmer until reduced by about ½, whisk in marmalade and remaining butter stirring constantly until well blended. Spoon sauce on plate or serving dish and place scallops on top. Serve with Salsa.