Seared Scallops with Tropical Fruit Salad and Mango-Tangerine Dressing

Seared Scallops with Fruit Salad

Category: Salad
Servings: 4

Ingredients:

Instructions:

1. Prepare the Fruit Salad: Begin by preparing the fruit salad. Start by peeling the mango and slicing it into wedges, carefully cutting around the pit. Afterward, squeeze the remaining flesh into a small bowl to extract the mango juice—this will be used for the sauce later. Set the juice aside.

2. Peel the papaya and cut it in half. Slice it into thin pieces, then set aside. For the Granny Smith apple, cut it in half without peeling it, remove the core, and slice it into thin sticks. To prevent browning, place the apple slices in a bowl of water with a little lemon juice.

3. Make the Dressing: To prepare the dressing, squeeze the juice from two tangerines into the bowl containing the mango juice. Add the honey, a pinch of salt, and freshly ground black pepper. Stir to combine and set aside.

4. Cook the Scallops: Remove the scallops from their shells, ensuring you only use the white part (the coral portion of the scallops can be saved to make a delicious risotto). Season the scallops with a pinch of sea salt. Heat a skillet with a small drizzle of extra virgin olive oil over medium-high heat. When the oil is hot, add the scallops and cook for about 2-3 minutes per side, or until golden brown and just cooked through. Set aside.

5. Assemble the Dish: To assemble the plates, lay down a bed of fresh lamb’s lettuce (songino). Arrange the mango wedges, papaya slices, and apple sticks neatly on top. Place the seared scallops on the salad and drizzle with the mango-tangerine dressing.

6. Serve: Garnish with a dash of Tabasco® (if desired) for a spicy kick, and serve immediately for a fresh, flavorful dish that’s perfect as an appetizer or light main course.

Enjoy this delightful combination of seared scallops and refreshing fruit salad—a perfect blend of sweet, tangy, and savory flavors!