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Chile-Crusted Scallops with Mango-Papaya Salsa

Oxmoor House
Prep time 2 mins
Cook time 6 mins
Yield 4 servings (serving size: about 5 ounces scallops, 1/4 cup salsa, and 1 lime wedge)
Mango-Papaya Salsa tames the heat of the chipotle chile powder on these scallops. Serve over jasmine or basmati rice flavored with fresh chopped green onions.


  • 1 1/2 pounds large sea scallops
  • 1 teaspoon chipotle chile powder (such as McCormick)
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil
  • Mango-Papaya Salsa
  • 4 lime wedges

Nutrition Information

  • calories 212
  • caloriesfromfat 0.0 %
  • fat 4.8 g
  • satfat 0.6 g
  • monofat 2.6 g
  • polyfat 0.8 g
  • protein 29 g
  • carbohydrate 12.8 g
  • fiber 1.3 g
  • cholesterol 56 mg
  • iron 0.7 mg
  • sodium 732 mg
  • calcium 51 mg

How to Make It

  1. Pat scallops dry with paper towels. Sprinkle scallops with chile powder and salt.

  2. Heat oil in a large nonstick skillet. Add scallops; cook 3 to 4 minutes on each side or until done. Serve with Mango-Papaya Salsa and lime wedges.

  3. Choice Ingredient

  4. Large sea scallops are great for a fast and filling protein source any night of the week. They can be seared or sautéed and then added to salads and pastas or served solo as an entrée. Their mild taste and universal appeal make them a good host for complex flavors.

Cooking Light Fresh Food Fast Weeknight Meals