Scallop with mango and spring onion salsa
Can you believe it, yet another scallop recipe?! The thing is the scallops I buy are caught locally and sooooo fresh I just have to buy them when I see them, perhaps I am developing a mild “must buy scallos ocd”. Just a thought.
They are so delicious to pair up with different flavours and I can’t seem to stop experimenting. Today a mango that needed eating caught my eye and I thought it would be nice with the scallops I had just bought.
I had some herbs and decided to make a salsa, something fresh with the buttery scallop seemed like a good match.
Mango and spring onion salsa
preparation time 10 minutes
cooking time 0 minutes
serves 2 as a starter
- 1/2 Mango, peeled and cut in to small cubed
- 3 spring onions/scallions, sliced thinly
- juice and zest of 1/2 lemon
- a small handful of coriander, chopped
- a pinch of crushed chilli
- about 1 tbsp olive oil
- a pinch of sea salt
Mix all of the above ingredients and taste with sea salt and chilli. Let the salsa stand for an hour if you have time for the flavours to come together.
Clean the scallops and pan fry in butter with a little salt. They take about three minutes to cook. Turn the pan off and plate up the salsa.
Slice the scallops in half and place on top of the salsa. Drizzle the scallops lightly with some very good extra virgin olive oil and serve.
I like scallops served in different ways but the refreshing salsa worked very well. This salsa is a keeper and I can’t wait to try it again with fish or meat.