seared scallops with mango salsa

Just in time for Father’s Day, here is a fresh, summery recipe that will knock your dad’s socks off: seared scallops topped with a juicy and flavorful mango salsa! (My own dear pops loves scallops, so that’s why I thought of this particular dish for the weekend.) While it’s a great dish to surprise a seafood-loving dad this weekend, it’s also a great dinner idea for any summer night beyond sunday.

how to get the perfect scallops

Getting perfectly seared scallops is both tricky and extremely simple. I only say tricky, because it only takes a few too many seconds to overcook scallops, and overcooking will be the death of them. I say simple, because if you stick to the following tips and steps exactly, you will have perfectly seared scallops every single time you make them.

remove the muscle

Yes, scallops have muscles, but don’t worry they’re not too ripped. The muscle is a thick little chunk on the side of each scallop. You can eat them, but they’re kind of chewy and might ruin the tender consistency of seared scallops. To remove the muscle, just feel for the thick part and pinch it off with your fingers.

dry is key

The best tip I can give you for getting that nice golden crust on the seared scallops is to ensure they’re completely dry before cooking. After washing your scallops and removing the muscles, arrange them on a towel and pat the scallops dry with another towel. Don’t skip this step! Once the scallops are dry, season them with salt and pepper.

heat things up

Make sure to use a large skillet and heat up the oil before adding the scallops. You’ll want to turn the heat to medium, and don’t add the scallops until the oil is shimmering and the pan is beginning to smoke. Then, when it’s time to cook the scallops, place them on the skillet (without overcrowding) and cook for about 3 minutes.

When it’s time to flip the scallops, I usually use a pair of tongs and very gently flip each scallop. They only need to cook for about 2 minutes longer, and once they’re golden brown and look slightly caramelized, pull them from the pan. Remember, it’s always better to undercook than overcook. Nobody wants a tough, chewy scallop. But if you follow the steps above, I promise your scallops will melt in your mouth.

Keeping things fresh

Here is what you’ll need to make this summery dish. Keep things fresh for the best possible result!

Scallops Look for fresh diver scallops. You can get sea scallops as well, but diver tend to be fresher

Extra-virgin olive oil Besides seasoning with a bit of salt and pepper, this is all you’ll need to sear the scallops

Mango Make sure your mango is nice and ripe (See more on mangos)

Jalapeño Make sure to seed your pepper before stirring it into the salsa, unless you want it super hot! You can dice up most of the pepper but leave a few rings on the top for presentation

Shallot You can sub half of a small red onion here if you’d like

Red bell pepper I love the coolness of the bell pepper to offset the hot jalapeño. It also looks so pretty and adds a pop of red to the salsa!

Cilantro Make sure it’s fresh and finely chopped

Lime Please don’t use bottled lime juice if you can help it. A fresh lime will make your heart sing, I promise

⟶ the recipe

seared scallops with mango salsa

ingredients

16 scallops, with the muscles removed

1 tablespoon extra-virgin olive oil

Salt and pepper

For the mango salsa

1 mango, peeled and diced

1 jalapeno, chopped

1 shallot, chopped

½ of a red bell pepper, chopped

Handful of fresh cilantro, chopped

1 lime

Salt and pepper

Prep time

20 minutes

Cook time

10 minutes

Total time

30 minutes

4 servings

instructions

Make the salsa by combining the mango, jalapeno, shallot, bell pepper, and cilantro in a medium bowl. Toss with the lime juice and salt and pepper. Set aside.

Rinse the scallops, and dry thoroughly between two paper towels. Once dry, season both sides of the scallops with salt and pepper.

Heat the oil in a large skillet over medium-high heat until it’s very hot and shiny. Working in batches, place 6-8 scallops on the pan, and brown first side for about 3 minutes before flipping to the next side. Brown the second side for about 2 minutes more before transferring scallops to a plate. Repeat with the second batch and third, if needed.

Arrange scallops on plates and top with the mango salsa.

⟶ recipe notes

For more info on mangos, see my separate post for the mango salsa. I recommend making extra salsa and using it as a dip later in the week as well!

⟶ modifications

Not a seafood fan? You can use the salsa to accompany other meats like grilled chicken or a pork chop

⟶ make it ahead & store it

You can definitely make the mango salsa ahead of time, and it will keep in the fridge for up to 5 days after making
I would recommend gobbling up the scallops right after you cook them, because they don’t keep super well. You don’t want to ruin good seafood by letting it sit!