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.
Oxmoor House MARCH 2010
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.
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.
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