Thought cooking in a trailer meant loads of crock pot food??
Think again!!
It may look complicated, but it is super simple! {If I can put this together in my tiny kitchen, so can you!}
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}.
You’ll want to find a ripe mango. Soft to the touch, but not too soft, otherwise it will be just mushy.
Cut the fruit off around the pit…it’s an odd shape.
I wish I was better that.
Dice up the mango into little pieces.
The size is up to you, but you’ll want about 1/2 cup.
Next, get a nice ripe peach.
Again, not too ripe or it’ll just be mushy.
Dice that up nice and good.
1/2 cup will do just fine.
Get some green onions, but just use the white and light green parts…
You can discard the root part, but keep the green part and dice that up into some rice to accompany your dish.
More dicing.
We’re almost done… just one more thing.
Cut up a few sprigs of cilantro, and throw it all together in a bowl.
Squeeze about 2 tbsp of fresh lime juice into your mixture.
Add some salt, 2 tsp olive oil and mix.
So yummy and fresh! Put this away in the fridge and get to work on the scallops!
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.
Sprinkle both sides of the scallops with Chipotle Chile Pepper.
Once oil is hot, place the scallops in and sear for 3-4 minutes on both sides.
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!
The Man was more than impressed, and very satisfied!
{It’s also healthy…shhh!}
The smokey chipotle flavor mixed with the cool fresh flavors of the salsa make this dish irresistible!
Chipotle Seared Scallops with a Mango Peach Salsa
Ingredients
For the Scallops:
- 1 1/2 pounds Scallops
- Chipotle Chile Pepper
- 2 tbsp Olive oil
For the Mango Salsa:
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
Thanks for your sharing.
The share your really gives us excitement. Thanks for your sharing. If you feel tired at work or study try to participate in our games to bring the most exciting feeling. Thank you!
Wendy- The lime squeezer is simple to use, just cut the lime in half, place half the lime in the rounded part (face down) and pull both handles together. It's a great way to get the max amount of fresh lime juice out of each little lime! Thanks!
Oh Yum thats a simple yet yummy dish. Love ur lime squeezer… how does it work?
My mouth is literally watering over this recipe! It really looks so delicious!
This looks awesome! I'll have to definitely give this a try.
This is a better demo than any cooking show! Love to marry the seafood food flavor with fruit salsas! Wonderful photography!
Not a fan of scallops, but mango salsa yes!
Delish!