This heavenly recipe is designed as an appetizer to serve four. Of course, it certainly could be adjusted as an entree. Be sure to use high quality, fresh sea scallops. Side note: you may find yourself addicted to this mango salsa. It can easily enhance so many other dishes. You may want to make extra!
2 Tbls canola oil 4 Large sea scallops
1/3 cup ruby port wine & 3 Tbls cream 1/3 cup diced fresh mango (ripe)
1 Tbls diced red onion 1 tsp minced chive
2 Tbls diced red bell pepper 1 tsp minced parsley
1 tsp honey 1 Tbls lime juice
Salt & pepper to taste
- Combine mango, onion, chive, bell pepper, parsley, honey, lime juice, and salt & pepper in a mixing bowl. Allow to sit for at least one hour refrigerated for flavors to marry.
- In a medium sauté pan, heat oil until smoking. Add scallops with salt & pepper to taste and sear for 30 seconds each side or until golden brown crust forms.
- Whisk cream & port in a in a mixing bowl until foamy and thick.
- Center scallop on the plate. Top with chilled salsa and one spoonful of port foam.