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.

Recipe by Oxmoor House March 2010

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Oxmoor House

Recipe Summary

prep:
2 mins
cook:
6 mins
total:
8 mins
Yield:
4 servings (serving size: about 5 ounces scallops, 1/4 cup salsa, and 1 lime wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pat scallops dry with paper towels. Sprinkle scallops with chile powder and salt.

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  • 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.

  • Choice Ingredient

  • 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.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

212 calories; calories from fat 0%; fat 4.8g; saturated fat 0.6g; mono fat 2.6g; poly fat 0.8g; protein 29g; carbohydrates 12.8g; fiber 1.3g; cholesterol 56mg; iron 0.7mg; sodium 732mg; calcium 51mg.
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