A Salad of Seared Scallops Mango Salsa and Tortilla Strips
Elevate your salad game with this vibrant and elegant dish: a Salad of Seared Scallops, Mango Salsa, and Tortilla Strips. Sweet, buttery seared scallops take center stage, perfectly accented by a tropical mango salsa bursting with fresh lime, cilantro, and a hint of red chili for optional heat. Crispy, golden tortilla strips add a delightful crunch, while creamy avocado and a bed of peppery greens, lightly dressed with rice vinegar, tie it all together. This stunning salad strikes the perfect balance of textures and flavors, making it both a refreshing light main course and an impressive appetizer. Ideal for seafood lovers, this recipe comes together in just 30 minutes, offering gourmet flair with minimal effort. Keywords: seared scallops recipe, mango salsa salad, crispy tortilla strips, seafood salad, gourmet dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces sea scallops
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large mango
- 0.5 small red onion
- 1 small (optional) red chili
- 2 tablespoons fresh cilantro
- 2 tablespoons lime juice
- 1 medium avocado
- 2 medium flour tortillas
- 4 cups field greens or arugula
- 1 cup vegetable oil for frying
- 1 teaspoon honey
- 2 teaspoons rice vinegar
Instructions
Prepare the mango salsa: Dice the mango into small cubes. Finely chop the red onion, chili (optional), and cilantro. Combine in a medium bowl with lime juice, a pinch of salt, and honey. Mix gently and set aside to let the flavors meld.
Prepare the tortilla strips: Slice the flour tortillas into thin strips about 1/4 inch wide. Heat vegetable oil in a skillet over medium heat. Fry the tortilla strips in small batches for 1-2 minutes until golden and crispy. Remove and place on a paper towel-lined plate. Lightly sprinkle with salt.
Prepare the avocado: Slice the avocado into delicate wedges and set aside for serving.
Season the scallops: Pat the scallops dry with a paper towel. Season both sides with salt and black pepper.
Sear the scallops: Heat 2 tablespoons of olive oil in a large skillet over high heat. Once hot, add the scallops, making sure not to overcrowd the pan. Sear for 2-3 minutes on one side without moving them, until a golden crust forms. Flip and cook for an additional 2 minutes or until just cooked through. Remove from the pan and set aside.
Assemble the salad base: In a large mixing bowl, toss the field greens or arugula with rice vinegar and 1 tablespoon of olive oil. Arrange the greens onto serving plates.
Plate the salad: Top the greens with a few spoonfuls of mango salsa, avocado wedges, seared scallops, and crispy tortilla strips.
Serve immediately: Enjoy this refreshing, flavorful salad as a light main course or an elegant appetizer.
Nutrition Facts
Calories |
3092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.5 g | 344% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 5299 mg | 230% | |
| Total Carbohydrate | 122.8 g | 45% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 39.9 g | ||
| Protein | 88.8 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2807 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
