Seared Scallops with Mango Salsa

Anyone need a taste of summer? How about Seared Scallops with Mango Salsa?
Faidley’s always carries the finest quality “Dry Packed Sea Scallops”. You always want dry packed scallops for searing. Using the lesser quality scallops that have been soaked in various salt-based solutions creates a watery dish and a scallop that will shrink up and not brown properly. Know what you are buying!

Ingredients

Jumbo sea scallops

1 pound “dry packed”

Butter

1 tsp.

Olive oil

1 tsp.

Salt and pepper

Mango Salsa

Mango

1 large

Orange

1 large (a Cara, blood orange, or large Naval)

Red onion

1/4 cup chopped

Red pepper

¼ cup chopped

Cilantro

¼ cup chopped

Jalapeno

1 tbsp. chopped seedless

Fresh lime juice

2 tbsp. (about 1 lime)

Fresh lemon juice

1 tbsp.

Salt and pepper to taste

Sauce

Butter

3 tbsp. cut into 1tbsp. cubes

Shallot

1, chopped

White wine

1/3 cup

Orange marmalade

1 tbsp.

Seared Scallops

Cooking time:

15 to 20 min

Difficulty:

Easy

Servings:

2-3

Instructions

STEP 01

Make Mango salsa first. Cut mango and orange in ½ inch cubes. Stir in remaining ingredients and set aside.

STEP 02

Place scallops on paper towels and pat dry. Melt butter and oil in a sauté pan over med to med/hi heat. Be careful not to burn. Place scallops in a single layer and brown both sides turning with tongs. When scallops are browned and firm remove pan from heat. Remove scallops and set aside.

STEP 03

Reduce heat to med, med low and add 1tbsp. butter and shallots to pan. Cook shallots until translucent. Add wine and simmer until reduced by about ½, whisk in marmalade and remaining butter stirring constantly until well blended.

STEP 04

Spoon sauce on plate or serving dish and place scallops on top. Serve with Salsa.