Seared Scallops with Tropical Fruit Salsa

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4 Servings
Scallops Asian
savory sweet refreshing summer fruit main dish Scallops Asian Dinner

1 TROPICAL IT SALSA:
3/4 cup diced go (1/2 mango)
3/4 cup diced aya (1/2 small papaya)
1/4 cup diced onion
2 tablespoons ced fresh mint leaves
1 pinch of li powder
1 tablespoon e juice
1/4 teaspoon orange-ger flavored salt (see page ____) or sub
1 Freshly ground ck pepper
1 LLOPS:
20 large, dry-packed llops
1/2 teaspoon her or sea salt
1 Freshly ground ck pepper
1 tablespoon king oil

Assemble the tropical fruit salsa and set aside. Pat the scallops dry with a paper towel and season with the salt. Heat a medium skillet over medium-high heat and add the cooking oil. When the oil is hot but not smoking and add the scallops. Make sure that the scallops do not touch – they should have a finger-width’s space between them. Fry 1-1/2 – 2 minutes each side and remove immediately to prevent overcooking. Timing depends on how thick your scallops are. The scallops should have a golden brown crust and the interior will be medium-rare. Serve with Tropical Fruit Salsa.


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