Hot, sweet, complex, and seriously healthy…
Sea Scallops with Mango Habañero Salsa
Hot, sweet, complex, and seriously healthy...
- 1 mango Ripe Mango minced
- 1/3 cup onion White onion minced
- 1/2 cup ⁄2 c cilantro fresh (roughly chopped)
- 1 lemon Juice the lemon yourself!
- 1/2 tsp sea salt himalayan (mmmmmmm)
- 1 lb sea scallops Thawed and Ready to cook
- 2 T coconut oil
- 1 clove garlic fresh (minced)
- 1/2 red bell pepper Minced
- 2 habañero peppers Or whatever pepper you want - hot or not so hot
- Resist the urge to get out your food processor, this tastes best when the ingredients are hand chopped - you want there to be little chunks etc. Combine the mango, onion, garlick, red pepper, cilantro, juice of one lemon in a medium sized bowl.
- Using gloves, carefully seed and de-rib the habañero pepper (or whatever pepper you choose). If you want to make a non hot/spice version of this, you can omit the hot pepper entirely. Cut it VERY VERY small and add to the medium bowl.
- Stir in the sea salt and let the salsa sit on the counter while you rinse/dry the sea scallops, adding a little bit of sea salt to their surfaces.
- In a medium-hot pan, heat the coconut oil then add the scallops - sear on both sides, and cook until they reach an internal temperature of 145 Degrees Fahrenheit. Don't overcook!
- Scoop a little bit of the salsa into the bottom of each plate, place the scallops on top then add the rest of the salsa. If you are greedy like me, you will not be bothered to share this one with anyone else.
Feel free to adjust the seasoning/ratio of the salsa - this is merely a guide 🙂 Make sure that mango is good and ripe - you need its sweetness to pull all of this together.