Curried Seared Scallops with Mango Salsa
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This recipe makes 24 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 40 |
| pro | 5 g |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 2 g |
| fibre | 0 |
| chol | 10 mg |
| sodium | 162 mg |
| potassium | 114 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 3 |
| vit A | 2 |
| vit C | 5 |
| folate | 2 |
For maximum flavour, cook the scallops just before serving.
Ingredients
- 24 large scallops
- 4 tsp curry powder
- 1/2 tsp cinnamon
- 1/2 tsp ground coriander
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp vegetable oil
- Mango Salsa:
- 1/2 cup diced peeled ripe mango
- 1 jalapeño pepper, diced
- 2 tbsp diced sweet red pepper
- 2 tsp lime juice
- 1 pinch salt
- 1 pinch granulated sugar
Preparation
Mango Salsa: In small bowl, combine mango, jalapeño pepper, red pepper, lime juice, salt and sugar. Set aside.
Remove muscle from side of each scallop; pat dry. Arrange on paper towel–lined baking sheet; cover with paper towel, then baking sheet. Weigh down with two 28-oz (796 mL) cans; refrigerate for 30 minutes.
In bowl, combine curry powder, cinnamon, coriander, salt and pepper. Uncover scallops; coat tops and bottoms with curry mixture.
In cast-iron or nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; cook half of the scallops, turning once, until opaque inside, 3 to 5 minutes. Transfer to paper towel–lined plate. Wipe out skillet; repeat with remaining scallops. To serve, top each scallop with 1 tsp (5 mL) salsa.
Remove muscle from side of each scallop; pat dry. Arrange on paper towel–lined baking sheet; cover with paper towel, then baking sheet. Weigh down with two 28-oz (796 mL) cans; refrigerate for 30 minutes.
In bowl, combine curry powder, cinnamon, coriander, salt and pepper. Uncover scallops; coat tops and bottoms with curry mixture.
In cast-iron or nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; cook half of the scallops, turning once, until opaque inside, 3 to 5 minutes. Transfer to paper towel–lined plate. Wipe out skillet; repeat with remaining scallops. To serve, top each scallop with 1 tsp (5 mL) salsa.
Source : Canadian Living Magazine: January 2010
- Keywords : Appetizers; Scallops; Mango; Jalapeno pepper; Skillet;
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