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Tropical Mango Salsa Scallops

Rated as 4.75 out of 5 Stars
0

"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!"
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Ingredients

35 m servings 297
Original recipe yields 6 servings

Directions

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  1. Arrange the potato slices on a large plate. Cook in microwave on High until tender about 3 minutes.
  2. 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.
  3. Stir the mango, onion, chives, tomato, red chile pepper, garlic, and lime juice together in a bowl.
  4. 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.
  5. 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


Per Serving: 297 calories; 16.4 29.6 10.5 27 267 Full nutrition

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Reviews

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I made this for my usual Saturday night family gathering and it was a big hit! They all loved it. I will be making this again. The only change I made was I used a sweet Vidalia onion instead of ...

Delicious! Definitely a keeper. Followed directions except I used a jalapeño and added cilantro and some salt to the salsa.

Refreshing and light. I made this as a main dish but it works better as an appetizer. I love the mango, lime and salt flavors together.