There’s something about fresh seafood in New England that makes me not mind the summer weather so much. I spent 4 years living here almost 15 years ago, so I should already know what to expect. But when we moved back last year, the summer shocked me. I used to think the summers weren’t so bad because it was a trade-off for having 4 seasons. But let’s face it, the humidity gets me. It’s funny I don’t remember it being this bad when I used to live here. It makes me wish for fall, but lately it seems like the 2 seasons I like (spring and fall) are short and the 2 seasons I dislike (winter and summer) are LONG. Of course when we move back to California, the only seasons I will have will be winter and summer (hah) and I will be loving it.
Anyways, back to the seafood. KB and I found a little seafood shop down the road from our new place. It sells all kinds of seafood – and lobster rolls, but I digress. We’ve been on a big sea scallop kick lately and I’ve found he’s been requesting this recipe pretty frequently. In fact, he even offers to pick up the scallops on his way home. So I’m making this dish tonight and thought it would be a good opportunity to blog it today.
Start by rinsing the scallops and letting dry on some paper towels.
Season with salt and pepper. If you are making this recipe “clean” – you can skip the salt and maybe use some salt-less seasoning like Mrs. Dash.
Meanwhile, make your mango-avocado salsa. Cut up 2 mangos, 1 avocado, 1 onion, 1/3 cup cilantro (chopped) and 1-2 jalepenos (with or without seeds depending on how hot you like it).
Mix to combine, and add 1-2 Tablespoons lime juice, salt and pepper (to taste).
In a frying pan with 1-2 Tablespoons olive oil, sear scallops.
For about 3-4 minutes on each side, until done.
I served this over a brown rice/quinoa mixture, but you could do over regular rice or pasta if you want.
1.5 lbs sea scallops
salt and pepper
1-2 Tablespoons olive oil
2 mangos – diced
1 avocado – diced
1 onion – diced
1/3 cup cilantro – chopped
1-2 jalepenos – seeded and diced (unless you like the heat then leave the seeds)
1-2 Tablespoons lime juice
salt and pepper – to taste
Rinse scallops and let dry on a paper towel. Season with salt and pepper – sprinkle liberally. In a medium bowl, mix together mangos, avocados, onion, cilantro, jalepenos, lime juice, salt and pepper. Heat olive oil in a pan over medium heat. Sear scallops on both sides for about 3-4 minutes – until cooked through. Serve over rice or quinoa with the salsa on top.