- Yield: 4 Servingsas part of multicourse meal
- 20 large scallops, preferably dry-packed Generous pinch of salt or Citrus-Ginger Salt
- Freshly ground black pepper
- 1 tablespoon high-heat cooking oil
Tropical Fruit Salsa
- 1 mango, diced
- ½ small papaya, diced
- ¼ cup (40 g) diced red onion
- 2 tablespoons minced fresh mint
- Pinch of Asian chilli powder or cayenne powder (or to your taste)
- 1 tablespoon lime juice
- Generous pinch of salt or Citrus-Ginger Salt
- Freshly ground black pepper to taste
How to Make It
- In a bowl, combine the ingredients for the Tropical Fruit Salsa. Gently toss and set aside.
- Pat the scallops dry with a paper towel and season with the salt and pepper.
- Set a large frying pan over high heat. When a bead of water sizzles and evaporates immediately upon contact, add the oil and swirl to coat. Carefully add the scallops. Make sure that the scallops do not touch each other they should have a finger-width’s space between them. Fry 1½ to 2 minutes on each side. The scallops should have a golden brown crust and the interior should be just barely cooked through. Serve with the Tropical Fruit Salsa.