Seared Scallop with Mango Salsa

by:Lindsay, May 10th, 2012

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With the summer party season fast approaching, menu planning is well underway.

A refreshing hors d’oeuvres for your next party. Make the components ahead to save yourself a little time.

Yield: 30 Pieces

Ingredients

• 1 European Cucumber (or a thin garden cucumber)

For the Salsa:

• 1 Mango, peeled and diced

• 1 Small Shallot, Minced

• 1/2 Teaspoon Garlic, minced

• 1/4 Teaspoon Red Chili Pepper, minced

• 5 Sprigs Cilantro, minced

• 1/2 Lime, juice

• 1/4 Teaspoon Salt

• Pinch Black Pepper

• Pinch Sugar

For the Scallops:

• 10 Large Sea Scallops

• Salt

• Pepper

• 3 Tablespoons Butter

Method

Slice the cucumber into 1/8 inch thick round pieces. Reserve.

For the Salsa:

Combine all ingredients. Season to taste with more salt, lime or maybe a little sugar depending on the sweetness of the mango.

For the Scallop:

Cut the scallop horizontally into 3 round pieces, they will each be about 1/4 inch thick. Season the pieces on both sides with a sprinkle of salt and pepper.

Heat 1/2 the butter in a saute pan (do not use a non stick pan) over medium/high heat. Allow the butter to melt and let it get bubbly and quite hot. Place 1/2 of the scallop pieces in the pan, do not over crowd. Do not let them touch each other. Do not touch them for about 1 minute to allow them to get slightly caramelized. Turn the scallops with a spatula. Allow them to caramelize on that side for again, about one minute. Remove from the pan. Wipe out the pan with a paper towel to remove any dark butter or scallop remnants and repeat with the remaining scallop rounds.

Cut the scallops in half to make two half circles. Place one piece on the cucumber and the other stacked, overlapping the first (slightly perpendicular). Top with a little bit of the mango salsa.