For maximum flavour, cook the scallops just before serving.
- Portion size 24 servings
- Credits : Canadian Living Magazine: January 2010
MethodMango 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
- Iron 3.0
- Folate 2.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 5.0