Curried Seared Scallops with Mango Salsa 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


Mango Salsa:


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


  • Iron 3.0
  • Folate 2.0
  • Calcium 1.0
  • Vitamin A 2.0
  • Vitamin C 5.0
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Curried Seared Scallops with Mango Salsa