Seared Scallops with Mango Vinaigrette

So as it turns out, mangoes are kind of amazing. As in you know you like them but you’re not sure how much until they’re all dressed up in their killa heels and slinky black dress.

And I don’t mean to sound like a broken record, but combining mangoes with the fresh scallops from Paradise Seafood is simply and surprisingly blissful. I don’t know how, but all of their seafood that tastes like tiny sweet little lobsters. You put a perfect sear on one and hit it with this vinaigrette and you are dunzo.

Mango Vinaigrette:
2 ripe mangoes, peeled and rough chopped
1 lime, juice and zest
1/3 cup rice wine vinegar
1 tablespoon, fresh cilantro
1 teaspoon honey
salt to taste
1/2 cup of olive oil

  1. Place all ingredients except oil, 1 mango in a blender or food processor.
  2. Slowly add oil. Once blended, you are good to go.
  3. Toss the chopped avocado and mango together and reserve to top scallops with.

Seared Scallops:

  1. Heat a non stick skillet on high heat.
  2. Dry off moisture from scallops. The Chef places them in between 2 paper towels.  Usually on Bonnie’s counter instead of a plate like a normal person, but it’s your life. Do what you need to do.
  3. Salt and pepper scallops. Add 1 tablespoon of vegetable oil and 1 teaspoon of butter to the skillet.
  4. Add scallops to the pan and be sure not to mess with them or they will stick. Patience, my dear.
  5. Sear 2 minutes on each side for medium rare.  “Cook longer for you and Bonnie,” says The Chef. Yes, I will eat meat that is still mooing, but for seafood I prefer it well done.
  6. Top scallops with mango vinaigrette and serve with mixed greens. Refreshing and tangy. Nothing better.
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Filed under Fruit, Salad dressings, Sauces, Seafood, Shellfish, Special Occasion, Toppings

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