Honey Mango and Scallop Salad

Honey Mangos
Honey mangos are sweet, string-less and full of flavor.

Salads make a refreshing, light meal as well as a nice starter.  Here’s a tropical seafood salad that is sure to please!  The Honey Mangos  give this salad a fantastic sweet flavor while the jalapeno pepper and scallops add a lively kick.

The Honey Mango (a.k.a. Manila or Ataulfo Mango) is generally available in the spring and fall.  These jewels have a smooth, string-less flesh and literally melt in your mouth.  The contrast between the sweet and spicy flavors and the smooth and crunchy textures make this salad a real delight.

When selecting honey mangos, be sure to pick ones with a yellow-orange color (not light green or with brown marks).  They should give  slightly when you give them a little bit of a squeeze.  Mangos are great sources of fiber, Vitamins A and C.

Vitamin C is vital for collagen maintenance.  Collagen is the fibrous structural protein that gives your skin its strength and elasticity.   Wrinkles occur when collagen in the skin degrades.  Vitamin A is an antioxidant that attacks free radicals that break down your skin’s elastin and collagen which are the key components of youthful firm skin.  Great reasons to go back for seconds!  

Honey Mango and Scallop Salad Honey Mango and Scallop Salad


SALSA

1.  Dice the following and add to a small bowl:

  • 2 Honey Mangos
  • 1/2 cup red bell pepper (about 1/4 of a large pepper)
  • 1/2 cup red onion (about 1/4 of a medium onion)
  • 1 small jalapeno pepper, seeded (Mince small.  Also, you can add some seeds if you like the ‘heat’.)
  • 1/2 cup cilantro

2.  Add to salsa and mix thoroughly with a spoon:

  • 2 Tbsp. freshly squeezed lime juice (about 2 limes)

3.  Chill salsa while preparing the scallops and dressing.

SCALLOPS

1.  Rinse scallops and thoroughly pat dry with a paper towel.

  • 1 lb. wild caught sea scallops (Whole Foods sells frozen North Atlantic scallops)

2.  Heat a saute pan on medium heat.

3. Add the scallops to a medium bowl, then toss gently to coat completely after adding the following:

Sriracha Chili Sauce
This sauce is made with sun-ripened red chili peppers and fresh garlic.
  • 1 Tbsp. toasted sesame oil
  • 1/4 tsp. Sriracha chili sauce (found in the Asian section of most supermarkets)

3.  Cook scallops for about 1 1/2 minutes on each side (longer if scallops are very thick).  Set aside.

NOTE:  Scallops are very delicate and require  little cooking time.  Press down on the center of a raw scallop.  It sort of feels like a “Jello Jiggler”.  Scallops are done cooking when they firm up, lose some of their translucency and no longer feel like a Jiggler.  Be sure not to overcook them as the meat can become tough and dry!

DRESSING

1.  Whisk together the following:

  • 1/4 cup extra virgin olive oil
  • 2 Tbsp. balsamic vinegar
  • sea salt to taste

SALAD

1.  Wash and dry (pat or spin dry):

  • 5 oz. Live Gourmet® butter lettuce (Live Gourmet stays super fresh for days)

2.  Slice:

  • 2 ripe Hass avocados

PUTTING IT ALL TOGETHER

1.  Toss the scallops into the salsa ingredients and stir until they are all coated.

2.  Layer a small salad plate with about three leaves of lettuce.  Drizzle very lightly with the dressing.  (You just need a little or it’ll overpower the other flavors.)

3.  Add several slices of avocado.

4.  Top with the salsa.

Makes 5 servings.

E ‘ai ka-ua!

© 2010 Karen Owoc and The Health Reporter™.  All Rights Reserved.


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