Seared Scallops with Mango and Avocado Green Salad
I created this recipe for a girls lunch at my house. I knew a salad would be perfect but it had to be special. While at City Fish the scallops were just beautiful and perfect. That is when I knew this Seared Scallops with Mango and Avocado Green Salad would be the perfect lunch!
Ingredients
- 1/2 jalapeño chili, seeded and minced
- 2 limes, juiced
- 1/4 cup extra virgin Olive Oil
- 1 teaspoon sea salt
- 1 teaspoon freshly ground pepper
- 1 mango, cut into cubes
- 1 Avocado, halved, pitted, peeled and cut into cubes
- 2 tablespoons extra virgin Olive Oil, for cooking
- 12 sea scallops
- Sea salt and freshly ground pepper, to taste
- 6 cups mixed salad greens
- 2 green onions, sliced diagonally
Directions
First make the vinaigrette. In a small bowl, combine the jalapeño and lime juice. Whisk in the olive oil. Season with the salt and pepper. Set aside until ready to serve. (The vinaigrette can be made up to 2 hours in advance and stored in a sealed container in the refrigerator.)
In a large bowl add the salad greens.
Peel and cut the mango into small cubes and add to the salad bowl.
Add the avocado to the bowl. Add the vinaigrette and toss together. Set aside.
Rinse and remove the muscle on each of the scallops then coat each side with salt and pepper.
Heat a large skillet over medium heat and coat with olive oil. When the pan is hot add the scallops and saute on each side for 2 minutes.
Place the scallops along the top of the salad.
Garnish the salads with the green onions and serve immediately.