Seared Scallops With Mango-Melon Salsa
Imagine tender scallops seared to perfection and adorned with a flavorful salsa that packs a punch of freshness. This recipe combines the delicate sweetness of scallops with the vibrant tang of salsa for a delightful dish that will impress your taste buds and guests alike. With a golden brown crust on the outside and a tender, rare interior, these scallops are sure to be a standout on any dining table.
— Constant Cookbook
Ingredients
- 1. Assemble the salsa and set aside to let the flavors meld and mingle while you prepare the scallops.
- 2. Tap the top and bottom of each scallop gently on the parmesan cheese, shake excess off. Heat 2 tablespoons of olive oil in a large, non-stick skillet over medium-high heat. Once the oil is hot, add the scallops. Make sure the scallops do not touch each other. Fry 2 minutes on each side, timing depends on size of your scallops. They should have a golden brown crust. If you take a peek in the interior, they should be rare-ish. They'll finish cooking on their own from residual heat after you remove them from the pan. Overcooked scallops are a sin! Serve with salsa.
Instructions
- Assemble the salsa and set aside to let the flavors meld and mingle while you prepare the scallops.
- Tap the top and bottom of each scallop gently on the parmesan cheese, shake excess off. Heat 2 tablespoons of olive oil in a large, non-stick skillet over medium-high heat. Once the oil is hot, add the scallops. Make sure the scallops do not touch each other. Fry 2 minutes on each side, timing depends on size of your scallops. They should have a golden brown crust. If you take a peek in the interior, they should be rare-ish. They'll finish cooking on their own from residual heat after you remove them from the pan. Overcooked scallops are a sin!
- Serve with salsa.
Cook Time
0M
Prep Time
PT0M
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