- Fresh Scallops
- Red Onion
- Red Bell Pepper
- Chili Powder
- Granulated Garlic
- Fresh Lime
- Fresh Mango
- Olive Oil
We can get started running some fresh scallops. I’ve got some red onion, red bell pepper, some cilantro and some jalapeno that I’ve deseeded and finely chopped everything. I also have got some chili powder, granulated garlic and onion, some ground cumin, fresh limes ,fresh mango, salt and pepper and some olive oil that’s it it’s easy it’s simple it’s.I have here it’s a large skillet with some olive oil preheating I want to get that really nice and hot over about high I have it over high heat because you want to see you two scallops you want to grate you want to get great color on them otherwise you’re gonna steam and it completely defeats the purpose of beautiful seared scallops now, I’ve got everything here pretty much chopped. I’m gonna work on my mango now mangos got a really big pit that comes right in the center it’s right in the center of the mango so you can’t cut it through so you cut off the cheeks which if, you put in your knife you kind of feel see right there I’m hitting the pit so just move it a little bit so here’s one and then do the other side so I’ve cut my cheeks off.
I also cut off a little bit of the sides because if, I can use it why not now my oil is nice and hot it’s smoking so, I’m going to take my get this out of the way I’m going to take my salt put that right into my spices as well my pepper mix this together it doesn’t have to be perfect then you probably won’t use all of this mixture. I’m just going to put this right into my hot oil do not move them otherwise. you’ll break them apart and that will not be good so just take your time gently place them in the oil. I’m doing that mostly on one side sometimes the oil does pull up here all right I just want to wipe up the grease because sometimes. when it splashes you want to catch it right away otherwise it’s going to happen it sticks to your counter and then it will have a hard time getting rid of it after okay so, these are gonna cook for two minutes on each side.I’m going to clean my hands clean up and then we’ll get going on cutting our mango mixing our salsa and ready to plate. I taking my scallops out of my skillet they cooked for two minutes exactly on each side the natural sugars came out caramelized beautifully and now those sitting back relaxingg for a bit while we move on to our salsa all I did was take off the skin and you can peel it.
I just peeled it right off with my fingers on the two cheeks and I just cut it along with my knife on the little two pieces and then I’m going to do is cut these in bite-sized pieces now, we’ll say that I have made the salsa with you know if you go sometimes to the supermarket you’re lucky enough to find mango already cut up you know in little plastic containers fresh mango so good just make sure it’s you know a nice fresh mango it’s great it’s nice shortcut so if, you’re coming home from work and you’re just stopping by the supermarket really quickly to pick up your fresh scallops and you don’t have fresh mango on hand just go check out the produce section for already prepped and chopped then that way most of your work is done all you have to do is kind of combine everything together it does not get any easier than that it’s really impressive and it’s really simple to do just cut this might as big or as small as you like I like quite big pieces of the mango.
I don’t know it’s personal preference I guess and then I’m just going to put in a touch of olive oil not a lot a couple teaspoons that’ll do salt and pepper and I love the combination of sweet and salty sweet savory I just think it’s you know anything sweet salty is a match made in heaven I mean when I was a little girl my favorite snack was Nutella and spread on saltines so just take my limes just help get my little fork to help me squeeze all the juice out give everything a really really good stir and then look at those colors you really don’t need anything on the side with this at all because I like to think of this almost as a vegetable which is why I cut my mangoes so big so that it kind of serves two purposes it goes really great with the scallops but it’s also got good texture to serve it.