Scallop Salad with Lime and Grilled Mango

I spent many years living in South Florida, where aside from meeting healthy green iguanas on my patio, I truly tasted mangoes for the first time. Coming from non-tropical New England where I grew up I’d thought I knew how a fresh mango was to eat – mushy, stringy and overwhelmingly musky-tasting – not very sexy. It wasn’t until a co-worker of mine in Miami brought me some drippingly sweet, ripe mangoes from the huge tree that grew over her backyard that my thoughts about mangoes were completely turned around.

I don’t live anywhere near a mango tree these days, but at least better-tasting mango varieties that can stand up to travel are making their way into our markets. I love the Ataulfo or Champagne mangoes that are in season right now. They are virtually fiber-free and have the perfect ratio of sweet to tangy.

I enjoy making a meal out of salad, but dinner for me cannot be just a bowl of plain greens. I seared some super-fresh sea scallops briefly on the grill along with some mango, and drizzled it all with a sweet-tart lime dressing – this is a great summer dinner.

Scallop Salad with Lime and Grilled Mango

Serving Size: serves 4

Ingredients

¼ cup fresh lime juice

1 tablespoon agave nectar or honey

Pinch cayenne pepper

Salt

16 large dry-packed sea scallops

Freshly ground black pepper

3 small, ripe mangoes (such as Ataulfo)

2 tablespoons butter or olive oil

4 cups baby spinach leaves

½ head radicchio, thinly sliced

1 avocado, pitted, peeled and diced

4 scallions, root ends trimmed and chopped

Instructions

  1. Whisk together the lime juice, agave, cayenne and ¼ teaspoon salt in a small bowl. Pat the scallops dry with a towel; sprinkle both sides with salt and black pepper to taste.
  2. Stand each mango stem side up on a cutting board with the wider sides facing away from you; slice off the two “cheeks” on either side of the stem, cutting close to the pit – you should have 6 pieces (save the remaining mango flesh for another use); peel each piece and slice in half lengthwise.
  3. Heat a heavy skillet, preferably with ridges, over medium-high heat. Add 1 tablespoon butter or oil to the pan. Arrange the mango slices in the pan and cook for a few minutes on each side, just until browned. Remove and set aside.
  4. Add the remaining tablespoon butter or oil to the pan; add the scallops and sear until they’re nicely browned, 2-3 minutes per side. Pour in the lime juice mixture and turn off the heat, swirling to blend the juices.
  5. Arrange some spinach, radicchio and avocado on each of 4 plates. Top each serving with 4 scallops and 4 mango slices; drizzle with the pan juices and sprinkle with the scallions.

Notes

Shrimp would be a perfect substitute for scallops.

http://familystylefood.com/2012/06/scallop-salad-with-lime-and-grilled-mango/

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