Tropical Mango Salsa Scallops

Name: Tropical Mango Salsa Scallops
Prep time: 20 min
Cook time: 15 min
Yield: 6
Ingredients: 2 potatoes, thinly sliced; olive oil; 1 pinch sea salt and ground black pepper to taste; 1 mango - peeled, seeded, and diced; 1 Spanish onion, minced; 2 fresh chives, minced; 1 tomato, chopped; 1 small fresh red chile pepper, minced; 1 clove garlic, minced; 3 limes, juiced; 1 tablespoon olive oil; 12 scallops

⏱️ Ready in 35 min 🥄 Prep 20 min 🔥 Cook 15 min 👥 6 servings 👁️ 41 views

A hint of Maya and a hint of the south Pacific combine to create a wonderful summer starter! You want lots of lime juice in there! It matches so well with chile pepper and mango. If you can't find mangoes, guava fruit also works well!

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🔗 Recipe adapted from AllRecipes

#Salsa #Under 1 Hour #Snack

📊 At a Glance

Prep 20 min

Cook 15 min

Serves 6

Difficulty Medium

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 297

% Daily Value*

Total Fat 16.4g 21%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 267mg 12%

Total Carbohydrate 29.6g 11%

Dietary Fiber 4g 14%

Total Sugars 7.3g

Protein 10.5g 21%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Arrange the potato slices on a large plate.

Cook in microwave on High until tender about 3 minutes.

Heat 1/4 cup olive oil in a skillet over medium heat.

Add the potatoes to the skillet, season with the salt and pepper, and cook in the hot oil until golden on both sides, about 5 minutes.

Set aside on a plate lined with paper towels to drain.

Stir the mango, onion, chives, tomato, red chile pepper, garlic, and lime juice together in a bowl.

Heat 1 tablespoon olive oil in a skillet over medium heat.

Cook the scallops in the hot oil until browned on the bottom, about 2 minutes.

Turn and cook for 1 minute longer.

Remove scallops and place each individual scallop on top of a potato chip as a base, then smother liberally with the salsa.

They should be big enough to cut up with a knife or put into the mouth whole.