Seared Sea Scallops with Mango Salsa

The recipe below is for 4 first course servings or 2 main course servings.

1 small mango

1/2 onion, finely diced

1/2 red bell pepper, diced

1 tablespoon EVOO

1/2-3/4 pound Sea Scallops (8)

1 (other) tablespoon EVOO

1 tablespoon butter

sea salt and pepper, to taste


Peel the mango and cut into small pieces – approximately 1/4″ cubes. In a mixing bowl, mix together the mango, red pepper, onion, EVOO, along with the salt and pepper.  Let this stand for at least 30 minutes to let the flavors come together. You can make this well ahead of time (up to a day) and refridgerate.

In a stainless steel or cast iron skillet, heat the olive oil over medium heat.  When the oil is hot, but not yet to its smoking point, add the butter.  Wait until the butter just begins to brown, and then add your scallops, making sure that they don’t touch each other in the skillet.  Sear for approximately 90 seconds on each side, or until a golden brown crown forms.

Serve over the mango salsa with cilantro pesto on the side (recipe below) and ENJOY!



1 bunch cilantro

1/4 cup EVOO

2 garlic cloves

sea salt and pepper, to taste

Combine all ingredients in a food processor and pulse until it reaches your desired consistency.  We recommend adding the salt and pepper, tasting as you go.  This is one of those recipes where the proper addition of salt makes a night-and-day difference: It’s so good with the salt, but tastes entirely different without it.

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