Best 8 Tropical Mango Salsa Scallops Recipes

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Savor the vibrant flavors of the tropics with our tantalizing recipe for tropical mango salsa scallops. This dish is a delightful symphony of sweet, savory, and tangy flavors that will transport your taste buds to a warm and sunny paradise. Imagine tender, succulent scallops, seared to perfection and nestled atop a vibrant salsa made from the freshest mangos, juicy tomatoes, crisp red onions, and zesty cilantro. The tropical salsa bursts with the flavors of the islands, adding a refreshing twist to the classic seafood dish. Get ready to embark on a culinary adventure as we guide you through the steps of creating this tantalizing tropical masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

SEARED SCALLOPS WITH MANGO SALSA



Seared scallops with mango salsa image

My seared scallops with mango salsa make a light summer meal that takes less than 30 minutes to cook.

Provided by Vy Tran

Categories     Main Course

Number Of Ingredients 9

1.5 pounds fresh sea scallops, untreated
2 tbsps olive oil
1 Champagne mango, finely diced
1 Persian cucumber, finely diced
1 shallot, roughly chopped
2 tbsps cilantro, roughly chopped
1 Serrano pepper, finely sliced
Juice of 1 lime, freshly squeezed
Salt and pepper for seasoning

Steps:

  • To make the mango salsa, combine mango, cucumber, shallot, Serrano pepper, and cilantro in a bowl. Toss with lime juice and season with salt and pepper to taste. Mix well and set aside.
  • To prep the scallops, quickly rinse them under cold water. Check each scallop for its side muscle. To remove it, pinch and peel it off with your hands. Transfer the cleaned scallops to a plate lined with a paper towel. Gently press a second piece of paper towel over top to remove as much excess moisture as possible. Season both sides with salt and set aside.
  • Heat a large skillet over medium-high. Pour in oil to lightly coat the surface. Heat the oil until it shimmers and you see first wisps of smoke.
  • Working in batches to avoid overcrowding the pan, place the scallops into the skillet, flat side down, and cook without touching or tossing until the underside is deep golden brown, 2-3 minutes. Use a thin spatula to gently turn them over. Cook on the second side until the flesh at top and bottom looks opaque but there is still a faintly translucent strip in the middle, about 2 minutes, depending on size. Transfer scallops to a plate.
  • When ready to serve, spoon the mango salsa onto a plate and top with scallops.

ISLAND-STYLE SEARED SCALLOPS WITH MANGO SALSA



Island-Style Seared Scallops with Mango Salsa image

Sweet & juicy jumbo sea scallops are seared to gloriously crusty, golden brown perfection, & served on a bed of simple coconut rice with a light & bright tropical mango salsa. A 35-minute tropical vacation, any night of the week!

Provided by Jess Larson | Plays Well With Butter

Categories     Main dishes

Time 35m

Number Of Ingredients 18

12-ounces Specially Selected Jumbo Scallops, thawed according to package directions
salt & ground black pepper
1 tablespoon Simply Nature 100% Pure Avocado Oil (or another high smoke point oil, such as corn, peanut, grapeseed, canola, etc.)
for serving, as desired: coconut rice (below), mango salsa (below), chopped cilantro, lime wedges, tortilla chips, etc.
1 cup dry basmati rice
1 14-ounce can full-fat coconut milk
1/3 cup water
1/2 teaspoon kosher salt
1 lime, zested & juiced
handful of cilantro, finely chopped
1 small red onion, diced
1 small red bell pepper, deseeded & diced
1 jalapeno, deseeded (as desired) & finely chopped
1 large mango, diced
1 medium avocado, diced
handful of cilantro, finely chopped
2 limes, juiced
1/2 teaspoon kosher salt

Steps:

  • Place the rice in a colander and rinse several times with cold water until the water runs clear. Set aside. Add the coconut milk & water to a medium saucepan over medium-high heat. Bring the mixture to a boil. Once boiling, add in the rinsed rice. Stir to combine. Cover the saucepan and reduce the heat to low, simmering gently for 15 minutes, or until most of the coconut milk has been absorbed. Remove from the heat and let sit, covered, for 10 minutes. Finish the rice by fluffing it with a fork, then carefully folding in the salt, lime zest, lime juice, & cilantro. Set aside for serving.
  • Meanwhile, as the rice cooks, clean the scallops. Remove the scallops from the packaging. Quickly rinse under cold water. Check each scallop for its side muscle (the adductor muscle that attached the scallop to its shell): if present, it will look like a small, rectangular tag right along the side of the scallop, with its fibers running opposite the fibers in the scallop itself. Use your fingers to gently tear it away. Transfer the cleaned scallops to a paper towel-lined plate. Gently press a second piece of paper towel over top to remove as much excess moisture as possible. Set aside.
  • Meanwhile, as the rice cooks, prep the mango salsa. Add all listed ingredients to a medium bowl. Stir to combine. Set aside for serving, or store in an airtight container in the refrigerator for up to 3 days.
  • Add the avocado oil to a large nonstick skillet over medium-high heat. Season the scallops generously with salt & ground black pepper. Once the oil is hot, cook the scallops: working in batches to avoid overcrowding the pan, carefully transfer the scallops to the skillet. Cook, giving the pan a gentle shake every so often, for 2-3 minutes, until a deep golden crust has formed on bottom of the scallops. Flip and cook for 1-2 minutes more, until the scallops are opaque & cooked through. Transfer to a paper towel-lined plate and set aside.
  • Spoon some coconut rice into individual bowls. Top with a generous spoonful of mango salsa. Top it off with 3-4 seared scallops. Finish with a squeeze of fresh lime juice or sprinkling of extra cilantro, as desired. Serve immediately. Enjoy!

SCALLOPS WITH MANGO AND AVOCADO



Scallops with Mango and Avocado image

Provided by Brian Boitano

Categories     appetizer

Time 41m

Yield 10 pieces

Number Of Ingredients 10

2 cups canola oil, plus 3 tablespoons divided
10 wonton wrappers
Salt, as needed
1/2 pound (U20) sea scallops, patted dry
Freshly cracked black pepper, as needed
1/2 mango, small diced
1/2 avocado, small diced
2 tablespoons coconut milk
1/2 teaspoon hot sauce (recommended: Sriracha)
1/2 lime, juiced

Steps:

  • In a medium pot, bring 2 cups canola oil to 350 degrees F.
  • Using a 2 1/2-inch biscuit cutter, cut out the center of each wonton wrapper. Fry the wontons in small batches until they are brown and crispy, about 2 minutes. Drain on a plate lined with a paper towel and season each with a bit of salt.
  • Heat the remaining 3 tablespoons canola oil in a large heavy-bottomed skillet over high heat. Pat the scallops dry with a paper towel and season both sides with salt and pepper, to taste. Sear the scallops in the skillet for 3 minutes per side.
  • In a medium bowl, combine the diced mango and avocado. In another smaller bowl, whisk together the coconut milk, hot sauce, and lime juice, and adjust the seasoning with salt and black pepper, to taste. Pour half of the coconut milk mixture over the mango and avocado and gently toss to coat.
  • To assemble, put 1 tablespoon of the mango and avocado mixture onto a fried wonton. Top with a seared scallop and finish with a drizzle of the coconut sauce. Repeat with the remaining ingredients and transfer to a serving platter.

SPICY MANGO SCALLOPS



Spicy Mango Scallops image

This sweet and spicy seafood combo gives off enough heat to make the whole family warm up to its great flavors! Be sure to buy the larger sea scallops for this recipe; cooking times would be off for the smaller bay scallops. -Nicole Filizetti, Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

12 sea scallops (1-1/2 pounds)
1 tablespoon peanut or canola oil
1 medium red onion, chopped
1 garlic clove, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 cup unsweetened pineapple juice
1/4 cup mango chutney
2 cups hot cooked basmati rice
Minced fresh cilantro

Steps:

  • Pat scallops dry with paper towels. In a large skillet, heat oil over medium-high heat. Add scallops; cook 1-2 minutes on each side or until golden brown and firm. Remove from pan., Add onion to same pan; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in pineapple juice. Bring to a boil; cook until liquid is reduced by half. Stir in chutney., Return scallops to pan; heat through, stirring gently to coat. Serve with rice; sprinkle with cilantro.

Nutrition Facts : Calories 371 calories, Fat 5g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 447mg sodium, Carbohydrate 47g carbohydrate (13g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

SEARED SEA SCALLOPS WITH TROPICAL SALSA



Seared Sea Scallops With Tropical Salsa image

I haven't tried it yet but it sounds so good. Simple prep with pineapple, mango, cucumber, red bell pepper, cilantro, lime juice and jalapeno. Sounds refreshing for a summer dinner or nice lunch. I would consider it for a first course too.

Provided by Oolala

Categories     Mango

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 10

1/2 cup pineapple, diced
1/2 cup mango, diced
1/2 cup cucumber, diced
1/2 cup red bell pepper, seeded and diced
3 tablespoons cilantro
4 teaspoons fresh lime juice
1 jalapeno, seeded, minced
salt
pepper
20 sea scallops

Steps:

  • In a bowl combine all the ingredients except for the salt, pepper and scallops.
  • Toss well. Season with salt and pepper and set aside.
  • Heat a large nonstick frying pan over medium-high heat.
  • Coat the pan with cooking spray.
  • Season the scallops with salt and pepper.
  • Add half the scallops and sear, turning once, about 2 minutes. Remove and keep warm.
  • Repeat with the remaining half of the scallops.
  • Top with the salsa and serve.

Nutrition Facts : Calories 196.1, Fat 1.5, SaturatedFat 0.2, Cholesterol 49.5, Sodium 244.9, Carbohydrate 20, Fiber 2.4, Sugar 12.1, Protein 26.3

FAST TROPICAL MANGO SALSA



Fast Tropical Mango Salsa image

Yet another recipe from Canadian Magazine, Chatelaine. What's great about their recipes is they are triple tested and always tasty. Great to dress up grilled chicken, steak, fish or burgers. Recipe is easily doubled.

Provided by Cathy17

Categories     Sauces

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 10

1/2 firm ripe mango
1/2 yellow pepper
1/2 pint cherry tomatoes or 1/2 pint grape tomatoes
1 jalapeno peppers or 1 teaspoon chopped pickled jalapeno pepper
1 green onion
1 tablespoon olive oil
2 teaspoons freshly squeezed lime juice
1 teaspoon bottled chopped garlic or 1 clove garlic, minced (I use minced garlic)
1/2 teaspoon salt
1/4 cup chopped fresh coriander or 1/4 cup fresh cilantro

Steps:

  • Peel mango.
  • Slice fruit from stone in long thick pieces, then chop into smaller bite sized pieces.
  • Chop pepper into similar-size pieces.
  • Slice tomatoes into 2 or 3 rounds.
  • Core and seed jalapeno, then mince.
  • Thinly slice onion diagonally.
  • Place all in a large bowl and drizzle with olive oil and lime juice.
  • Stir in garlic, salt and basil, coriander or cilantro until evenly mixed.
  • Salsa will keep well for several hours covered in the fridge.

TROPICAL MANGO SALSA SCALLOPS



Tropical Mango Salsa Scallops image

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!

Provided by paulscape

Categories     Seafood Appetizers

Time 35m

Yield 6

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 297.1 calories, Carbohydrate 29.6 g, Cholesterol 26.9 mg, Fat 16.4 g, Fiber 4 g, Protein 10.5 g, SaturatedFat 2.8 g, Sodium 267.1 mg, Sugar 7.3 g

SCALLOPS WITH MANGO SALSA ON FRESH SPINACH



Scallops with Mango Salsa on Fresh Spinach image

This is such a simple recipe, but it tastes and looks like something you would get at a restaurant!

Provided by kitchgirl

Categories     Scallop Recipes

Time 30m

Yield 2

Number Of Ingredients 13

¼ mango - peeled, pitted, and chopped
¼ red bell pepper, minced
1 small shallot, minced
½ teaspoon minced fresh jalapeno chile
1 dash fresh lime juice
1 pinch salt and ground black pepper to taste
1 teaspoon olive oil
2 teaspoons butter
1 pound large sea scallops
¼ cup water
2 (6 ounce) bags baby spinach leaves
½ cube vegetable bouillon
2 cloves garlic, minced

Steps:

  • Mix the mango, red bell pepper, shallot, jalapeno chile, and lime juice together in a small bowl; season with salt and pepper and set aside.
  • Heat the olive oil and butter together in a skillet over high heat. Once the butter melts, add the scallops and cook until opaque and browned on the sides, 2 to 3 minutes per side.
  • Combine the water, vegetable bouillon, and garlic in a large skillet over medium-high heat; bring the mixture to a boil. Add the spinach to the mixture by the handful; cooking until each batch is wilted completely. Remove from heat, squeeze excess moisture from the spinach, and place equal portions into the center of 2 plates. Place half the scallops atop each pile of spinach. Spoon the mango salsa over the scallops.

Nutrition Facts : Calories 324.7 calories, Carbohydrate 18.4 g, Cholesterol 85.7 mg, Fat 9 g, Fiber 4.5 g, Protein 43.7 g, SaturatedFat 3.2 g, Sodium 535 mg, Sugar 4.6 g

Tips:

  • Choose ripe mangoes: Use ripe mangoes for the best flavor. Look for mangoes that are slightly soft when pressed and have a sweet, fragrant aroma.
  • Use fresh ingredients: Fresh herbs, such as cilantro and mint, will give the salsa a bright, flavorful taste. Fresh scallops will also ensure the best results.
  • Don't overcook the scallops: Scallops cook quickly, so be careful not to overcook them. They should be cooked until they are opaque and firm, but still slightly tender.
  • Serve the salsa and scallops immediately: This dish is best served immediately after it is made. The salsa will lose its flavor if it sits for too long.
  • Experiment with different ingredients: This recipe is a great starting point, but feel free to experiment with different ingredients to create your own unique salsa. Some other fruits that would work well in this salsa include pineapple, papaya, and peaches.

Conclusion:

Tropical Mango Salsa Scallops are a delicious and easy-to-make dish that is perfect for a summer party or a weeknight meal. The sweet and tangy salsa pairs perfectly with the tender scallops, and the whole dish is sure to be a hit. So next time you're looking for a new and exciting seafood recipe, give this one a try!

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