Chipotle Seared Scallops with a Mango Peach Salsa

Thought cooking in a trailer meant loads of crock pot food??

Think again!!

Scallops displayed on a plate topped with a mango and peach sauce.

 

 

 

 

 

 

 

 

 

 

 

 

 

It may look complicated, but it is super simple! {If I can put this together in my tiny kitchen, so can you!}

A close up of Scallops on a plate topped with a mango and peach sauce.

 

 

 

 

 

 

 

 

 

 

 

 

 

It was hard taking pictures of this delicious dish because I just wanted to gobble it all up! {not to mention the horrible lighting…}

Scallops are a great seafood dish. They are pretty lean, and have a real mild flavor to them. Perfect for pairing with exotic flavors such as mango and peaches {ok, peaches aren’t so exotic, but I can’t get crazy here in small town-ville}.

A mango on a cutting board.

 

 

 

 

 

 

 

 

 

 

 

 

 

You’ll want to find a ripe mango. Soft to the touch, but not too soft, otherwise it will be just mushy.

Sliced mango on a cutting board.

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut the fruit off around the pit…it’s an odd shape.

I wish I was better that.

Cubbed mango pieces on a cutting board.

 

 

 

 

 

 

 

 

 

 

 

 

 

Dice up the mango into little pieces.

The size is up to you, but you’ll want about 1/2 cup.

A peach on a cutting board with a glass measuring cup with cubbed mango pieces in it.

 

 

 

 

 

 

 

 

 

 

 

 

 

Next, get a nice ripe peach.

Again, not too ripe or it’ll just be mushy.

Chopped peaches on a cutting board.

 

 

 

 

 

 

 

 

 

 

 

 

 

Dice that up nice and good.

1/2 cup will do just fine.

Green onion on a cutting board.

 

 

 

 

 

 

 

 

 

 

 

 

 

Get some green onions, but just use the white and light green parts…

Cut onion on a cutting board.

 

 

 

 

 

 

 

 

 

 

 

 

 

You can discard the root part, but keep the green part and dice that up into some rice to accompany your dish.

Diced onion on a cutting board.

 

 

 

 

 

 

 

 

 

 

 

 

 

More dicing.

We’re almost done… just one more thing.

A close up of a bunch of cilantro.

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut up a few sprigs of cilantro, and throw it all together in a bowl.

Lime halves on a cutting board next to a lime juicer.

 

 

 

 

 

 

 

 

 

 

 

 

 

Squeeze about 2 tbsp of fresh lime juice into your mixture.

Add some salt, 2 tsp olive oil and mix.

A spoon stirring a bowl with mango and peach salsa.

 

 

 

 

 

 

 

 

 

 

 

 

 

So yummy and fresh! Put this away in the fridge and get to work on the scallops!

Scallops on a cutting board.

 

 

 

 

 

 

 

 

 

 

 

 

 

Scallops are slimy little things. {‘not eww gross’ slimy, just real wet}’

Pat them dry with a paper towel.

Heat 2 tbsp of oil over med-high heat in a large non-stick skillet.

A hand holding a container of chipotle Chile pepper above sliced scallops on a cutting board.

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle both sides of the scallops with Chipotle Chile Pepper.

Scallops sprinkled with chipotle chile pepper.

 

 

 

 

 

 

 

 

 

 

 

 

 

Once oil is hot, place the scallops in and sear for 3-4 minutes on both sides.

Seasoned scallops frying in a pan.

 

 

 

 

 

 

 

 

 

 

 

 

 

Give them a nice helping of your Mango-Peach Salsa, and serve with a lime wedge. I also paired it with a side of Jasmine rice with green onions.

Y-U-M!

A plate displaying fried scallops topped with mango and peach salsa next to a side of rice.

 

 

 

 

 

 

 

 

 

 

 

 

 

The Man was more than impressed, and very satisfied!

{It’s also healthy…shhh!}

A plate displaying fried scallops topped with mango and peach salsa next to a side of rice.

 

 

 

 

 

 

 

 

 

 

 

 

 

The smokey chipotle flavor mixed with the cool fresh flavors of the salsa make this dish irresistible!

Chipotle Seared Scallops
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Chipotle Seared Scallops with a Mango Peach Salsa

The smokey chipotle flavor mixed with the cool fresh flavors of the salsa make this dish irresistible!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dinner
Cuisine: American
Servings: 4
Calories: 222 kcal
Author: Shawn

Ingredients

For the Scallops:

  • 1 1/2 pounds Scallops
  • Chipotle Chile Pepper
  • 2 tbsp Olive oil

For the Mango Salsa:

  • 1/2 cup Mango
  • 1/2 cup Peach
  • 1 tbsp scallions
  • 4 sprigs cilantro
  • 2 tbsp lime juice
  • 2 tsp olive oil
  • salt

Instructions

  • Combine all salsa ingredients in a bowl and mix together, set aside.
  • Pat dry scallops with a paper towel, and sprinkle with chipotle pepper.
  • Heat oil in large nonstick skillet and sear scallops for 3-4 minutes on each side.
  • Top with salsa and serve.
  • Can also serve with rice.

Nutrition

Calories: 222kcal | Carbohydrates: 11g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 668mg | Potassium: 430mg | Fiber: 1g | Sugar: 5g | Vitamin A: 436IU | Vitamin C: 12mg | Calcium: 10mg | Iron: 1mg
Keywords: chile peppers, mango, peach salsa, scallops
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!

 

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.


Shawn Syphus smiling

Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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