This Seared Scallop, Mango, and Avocado Salad combine fresh, vibrant ingredients for a light and satisfying dish. The sweetness of ripe mango, the smooth texture of avocado, and the savory richness of golden-seared scallops create a harmonious balance of flavors. Topped with a zesty chili-lime vinaigrette, this salad offers a subtle kick yet refreshing taste. Whether served as a starter or a light main course, it's a dish that will impress your guests this summer!
Ingredients:
For the Chili-Lime Vinaigrette:
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1/2 jalapeño chili, seeded and minced
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Juice of 2 limes
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1/4 cup olive oil
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1/2 tsp coarse salt
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Freshly ground pepper, to taste
For the Salad:
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1 ripe mango
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1 avocado, halved, pitted, peeled, and cut into 1/2-inch cubes
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Juice of 1/2 lime
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2 tbsp unsalted butter, melted
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12 large sea scallops
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Coarse salt and freshly ground pepper, to taste
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6 cups mixed salad greens (such as arugula, spinach, and watercress)
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2 green onions, including tender green tops, sliced diagonally
Instructions:
Make the Vinaigrette:
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In a small bowl, combine the minced jalapeño and lime juice. Whisk in the olive oil until emulsified. Season with coarse salt and freshly ground pepper to taste. Set aside. (You can prepare the vinaigrette up to 2 hours in advance and store it in the refrigerator.)
Prepare the Mango and Avocado:
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Stand the mango on one of its narrow sides and, using a sharp knife, cut slightly off-center on both sides of the pit, removing the flesh in large pieces.
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With the flesh side facing up, score the mango into 1/2-inch cubes without cutting through the peel. Press the peel to pop the cubes up, then run your knife along the base of the cubes to remove them from the peel and transfer them to a non-reactive bowl.
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Add the avocado cubes and lime juice to the mango and toss gently to combine. Set aside.
Sear the Scallops:
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Preheat your broiler to medium-high or heat a skillet over medium-high heat.
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Melt the butter in a small bowl. Season the scallops with a pinch of salt and freshly ground pepper. Lightly coat the scallops in the melted butter.
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If broiling, place the scallops on a rimmed baking sheet, spaced evenly. Broil the scallops for about 1-1.5 minutes on one side until golden brown, then flip and broil for another 1 minute until the centers are just translucent.
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If pan-searing, heat a tablespoon of butter in a skillet over medium-high heat. Sear the scallops for 2 minutes per side until golden and cooked through.
Assemble the Salad:
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Toss the salad greens with half of the chili-lime vinaigrette in a large bowl. Divide the dressed greens among individual plates.
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Scatter the mango and avocado cubes evenly on top of the greens.
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Place 3 scallops on each plate, drizzling any pan juices from the scallops into the remaining vinaigrette, then drizzle over the scallops and salad.
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Garnish the salads with sliced green onions for an extra burst of freshness.
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Serve immediately as a light, flavorful entrée or as an elegant starter to your meal.