Pan Seared Scallops with Mango Black Bean Salsa - VIDEO
So as you may have noticed, food makes me really excited, and the truth is that if you are reading this right now, it probably makes you really excited too.
So let me tell you why this recipe is so darn exciting!!
This is one of those recipes that sounds and looks as if it is kind of gourmet-ish, but once you watch how to make it, you are gonna laugh at how insanely simple it is. It's one of those meals that you can make for a special occasion without really ever having to break a sweat. Or better yet, you could use your extra time and effort to make a yummy little appetizer or maybe a special dessert!
Like I mention in the video, my Dad is allergic to almost all shellfish, but for some reason he is able to eat scallops, so we ate them a lot growing up. Since this month is Father's Day and my Dad's 71st birthday, I wanted to make something in his honor...hey Dad, this one's for you (and you better try it!), I love you!
Pan Seared Scallops with Mango Black Bean Salsa - VIDEO
Ingredients
- 1 mango, peeled and diced
- 1 clove of garlic, minced
- 1/2 of a red onion, minced
-
- 1/2 cup of black beans, drained and rinsed
- 1/2 jalapeno, minced
- 1/2 red pepper, chopped
- 2 tbsp. of chopped cilantro
- Juice from 1/2 a lime
- 3/4 lb. of scallops
- 1 tbsp. of salt and pepper
- Salt and pepper
Serves 2.
Directions
Mango Black Bean Salsa
In a medium bowl combine mango, garlic, red onion, black beans, jalapenos, red pepper, cilantro, and lime juice. Season with salt and pepper and set aside.
Scallops
Season scallops with salt and pepper on both sides.
Heat 1 tbsp of olive oil in a large saute pan over medium high heat. Add scallops (be sure not to crowd the pan), and saute for 3-4 minutes on each side, depending on the size of your scallops.
Place a big pile of salsa in a shallow bowl and top with 3 scallops...yum!!
- Filed under Seafood
- Tagged with Scallops
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- 8 comments
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Comments
Connie :
OK this does it! I cannot beleive how many of your recipes I have made so far but it occured to me tonight as I checked this new video that I have really become a hopeless dependant and you my dear are the facilitater. I have yet to screw up one of your recipes and that's remarkable all by itself which says really more about your style than my ability and I thank you for that. This beautiful and tempting scallop recipe is on the menu for this week. Many thanks from a really gratefull novice.
posted on June 10, 2007 5:26 PM
Dani Spies :
Connie - thanks for stopping by. I am so glad to hear that you have had success with all of the recipes you've tried. I hope you enjoy this one too...I promise, this one is as easy as it gets.
posted on June 10, 2007 6:52 PM
stagemom :
i'm am going out now to buy some scallops!
you are a godsend, girl. pls. don't stop posting!
i'm sending your link to all my friends and children.
thankyouthankyouthankyou!
posted on June 26, 2007 4:26 PM
Dani Spies :
Stagemom - Great...you're gonna love it, this recipe is so easy!! Thanks for passing my link along, I really appreciate it!
posted on June 27, 2007 8:09 AM
John :
Dani -- This is the third of your recipes I have tried and thought all were wonderfully easy but, better still, taste great. I have a caution on the scallops/salsa, however. Sometimes in the summer the cilantro begins to get "hot" and some cooks might want to cut back a bit on the cilantro in the salsa. I made the salsa on four separate occasions and only once was it a problem -- but on that time all you could taste in the salsa was the cilantro. No beans, no mango, not even the onion came through. The cilantro was locally grown (in Texas) so maybe it is just a local problem. Keep posting more recipes -- you are great! Thanks.
posted on July 20, 2007 8:50 AM
Dani :
John - I'm always so happy to hear when people are enjoying the recipes!! Thanks for the info. about the cilantro, I'll keep it in mind!
posted on July 21, 2007 6:04 AM
Andrea :
Hi Dani; I appreciate the video but must be a klutz. When I pan fried the scallops I got a lot of liquid coming out of them and they boiled rather than seared. When the liquid boiled off they finally seared but were overcooked for sure. What did I do wrong?
posted on March 25, 2008 3:25 PM
Dani :
Andrea - Hmmm...let's see, here a few possible tips:
1. Pat the scallops dry, dry, dry before cooking!
2. Be sure the pan is hot, hot, hot before adding the scallops.
3. Do not salt the scallops until right before they hit the pan.
4. Be sure NOT to overcrowd the pan.
Let me know if any of this is helpful...hopefully they will be better on your next go!
posted on March 25, 2008 9:59 PM