SCALLOPS WITH MANGO AND AVOCADO
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.
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Madelyn Toledo
toledo-m100@hotmail.frDefinitely recommend!
Gomolemo Vincent Seapei
seapei@hotmail.co.uk5 stars!
hectu 123
123hectu55@yahoo.comYum!
rowan raper
r@hotmail.comThis is a great recipe for a quick and easy weeknight meal. I used frozen scallops and they turned out just as good as fresh. I also added some chopped red onion to the salsa for a little extra flavor.
Official DC funds
official-d39@hotmail.comI made this for a party and it was a hit! Everyone loved it. The scallops were cooked perfectly and the mango and avocado salsa was amazing.
Jennifer Adjei
jennifer.adjei62@yahoo.comThis was a delicious and refreshing dish! The combination of sweet mango, creamy avocado, and savory scallops was perfect. I followed the recipe exactly and it turned out great.