Seared Scallops Mango Salsa at Lilian Hirschfeld-mack blog

Seared Scallops Mango Salsa. Add salt, sugar, lemon juice and olive oil. Assemble the salsa and set aside to let the flavors meld and mingle while you prepare the scallops. Once block is fully preheated, sprinkle scallops with pepper and olive oil. To get the right temp, place a pan on the stove and heat at a medium to medium high. Once the oil is hot, add the scallops. Make the salsa by combining the mango, jalapeno, shallot, bell pepper, and cilantro in a medium bowl. Meanwhile, as the rice cooks, prep the mango salsa. Peel and dice mango and place in a bowl with the onion, bell peppers, chilies and cilantro. Tap the top and bottom of each scallop gently on the parmesan cheese, shake excess off. Add salt and pepper to both sides of the scallops. To make the mango salsa, combine mango, cucumber, shallot, serrano. Add oil to pan and heat pan until very hot. Mix well and set aside. Toss with the lime juice and salt.

Seared Sea Scallops w/ Mango Salsa Seafood recipes, Seafood dishes
from www.pinterest.com

Tap the top and bottom of each scallop gently on the parmesan cheese, shake excess off. Meanwhile, as the rice cooks, prep the mango salsa. Once block is fully preheated, sprinkle scallops with pepper and olive oil. To get the right temp, place a pan on the stove and heat at a medium to medium high. Peel and dice mango and place in a bowl with the onion, bell peppers, chilies and cilantro. Mix well and set aside. Add salt, sugar, lemon juice and olive oil. Toss with the lime juice and salt. To make the mango salsa, combine mango, cucumber, shallot, serrano. Make the salsa by combining the mango, jalapeno, shallot, bell pepper, and cilantro in a medium bowl.

Seared Sea Scallops w/ Mango Salsa Seafood recipes, Seafood dishes

Seared Scallops Mango Salsa Once block is fully preheated, sprinkle scallops with pepper and olive oil. To make the mango salsa, combine mango, cucumber, shallot, serrano. Tap the top and bottom of each scallop gently on the parmesan cheese, shake excess off. Add salt, sugar, lemon juice and olive oil. Toss with the lime juice and salt. Once the oil is hot, add the scallops. Make the salsa by combining the mango, jalapeno, shallot, bell pepper, and cilantro in a medium bowl. Once block is fully preheated, sprinkle scallops with pepper and olive oil. Peel and dice mango and place in a bowl with the onion, bell peppers, chilies and cilantro. Add salt and pepper to both sides of the scallops. Add oil to pan and heat pan until very hot. Assemble the salsa and set aside to let the flavors meld and mingle while you prepare the scallops. Meanwhile, as the rice cooks, prep the mango salsa. Mix well and set aside. To get the right temp, place a pan on the stove and heat at a medium to medium high.

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