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Pan-Fried Scallops with Mango Salsa (Χτένια με Μάνγκο Σάλτσα)
Serves 2
If you don’t like spicy food, use only 1 Tbsp. jalapeño.
Mango and Feta Salsa:
1 ripe mango, peeled and cut into 1/2” dice
1/3 cup crumbled feta
2 Tbsp. minced red onion
1 – 2 Tbsp. minced jalapeño
1 Tbsp. minced fresh basil
2 Tbsp. best quality olive oil
Sea salt
Freshly ground black pepper
Scallops:
12 large scallops (about 1 pound)
Salt
Freshly ground black pepper
1 Tbsp. olive oil
Wash the scallops, removing any tough muscle clinging to the scallops’ sides. Dry them well and season on both sides with salt and freshly ground black pepper.
Make the Salsa: Lightly toss all the ingredients together. Taste and add salt or freshly ground pepper, as needed.
Cook the Scallops: Heat the olive oil over high heat in a frying pan large enough to hold all the scallops. When the oil is very hot, add the seasoned scallops, and cook on the first side for 2 – 3 minutes, depending on the scallops’ size. Turn the scallops over and cook for 2 minutes more. Except for turning them over the one time, do not move the scallops or fidget with them while they cook. The scallops will brown better if they aren’t repeatedly turned.
While the scallops are cooking, warm the plates (this is easiest to do in a microwave; put the dry plates in the microwave for 1 minute on high). Place equal amounts of mango-feta salsa in the center of each warmed plate. Arrange the scallops around the salsa. Serve immediately.
