Curried Seared Scallops with Mango Salsa

Author: Canadian Living

For maximum flavour, cook the scallops just before serving.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: January 2010

Ingredients

  • 24 scallops
  • 4 teaspoons curry powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil
Mango Salsa:
  • 1/2 cup diced peeled ripe mango
  • 1 jalapeño pepper diced
  • 2 tablespoons diced sweet red peppers
  • 2 teaspoons lime juice
  • 1 pinch salt
  • 1 pinch granulated sugar

Method

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.

Nutritional facts Per piece: about

  • Sodium 162 mg
  • Protein 5 g
  • Calories 40.0
  • Total fat 1 g
  • Potassium 114 mg
  • Cholesterol 10 mg
  • Saturated fat trace
  • Total carbohydrate 2 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Curried Seared Scallops with Mango Salsa

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