Tropical Mango Salsa Scallops recipe
All Recipes Appetizers and Snacks Seafood
Ingredients
- 2 potatoes, thinly sliced olive oil 1 pinch sea salt and ground black pepper to taste 1 mango - peeled, seeded, and diced 1 Spanish onion, minced 2 fresh chives, minced 1 tomato, chopped 1 small fresh red chile pepper, minced 1 clove garlic, minced 3 limes, juiced 1 tablespoon olive oil 12 scallops
Nutrition Info
- 297.1 caloriescarbohydrate: 29.6 gcholesterol: 26.9 mgfat: 16.4 gfiber: 4 gprotein: 10.5 gsaturatedFat: 2.8 gservingSize: -sodium: 267.1 mgsugar: 7.3 gtransFat: : -unsaturatedFat: : -
Directions Tropical Mango Salsa Scallops
Directions
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Arrange the potato slices on a large plate. Cook in microwave on High until tender about 3 minutes.
Heat 1/4 cup olive oil in a skillet over medium heat. Add the potatoes to the skillet, season with the salt and pepper, and cook in the hot oil until golden on both sides, about 5 minutes. Set aside on a plate lined with paper towels to drain.
Stir the mango, onion, chives, tomato, red chile pepper, garlic, and lime juice together in a bowl.
Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the scallops in the hot oil until browned on the bottom, about 2 minutes. Turn and cook for 1 minute longer.
Remove scallops and place each individual scallop on top of a potato chip as a base, then smother liberally with the salsa. They should be big enough to cut up with a knife or put into the mouth whole.