Sweet, buttery seared scallops meet juicy mango salsa in this light, tropical bite. Each tasting spoon holds a perfect balance of silky scallop, tangy-sweet fruit, and a hint of chili heat, making it as eye-catching as it is delicious.
Yields 20 Servings Servings Quarter (5 Servings) Half (10 Servings) Default (20 Servings) Double (40 Servings) Triple (60 Servings) Prep Time 15 minsCook Time 10 minsTotal Time 25 minsabout 18–20 spoons
For the Scallops
10 large sea scallops (about 8–10 oz / 225–280g)
1 tbsp olive oil
1 tbsp unsalted butter
Sea salt & freshly ground black pepper, to taste
For the Mango Salsa
1 ripe mango, peeled and diced into small cubes
1 tbsp red onion, finely minced
1 tsp red chili (Fresno or jalapeño), finely minced (optional for heat)
1 tbsp fresh cilantro, finely chopped
1 tbsp fresh lime juice
Pinch of sea salt
For Garnish
Microgreens (optional)
Extra lime wedges
Prepare the Mango Salsa
1
In a small bowl, combine diced mango, red onion, chili (if using), cilantro, lime juice, and salt.
Toss gently to combine.
Set aside to let flavors meld while cooking scallops.
Sear the Scallops
2
Pat scallops dry with paper towels—this ensures a golden sear.
Season lightly with salt and pepper.
Heat olive oil in a skillet over medium-high heat until shimmering.
Add scallops and sear for about 1–1½ minutes per side , adding butter during the last 30 seconds for extra flavor.
Remove scallops from the pan and let rest for 1 minute.
Assemble the Spoons
3
Slice each scallop in half horizontally to create two discs.
Place a small spoonful of mango salsa into each tasting spoon.
Top with a scallop slice.
Garnish with a tiny sprig of microgreens or an extra squeeze of lime.
Tips & Variations
4
Make-ahead: Mango salsa can be prepared up to 4 hours in advance; store covered in the refrigerator.
Presentation: For a more dramatic look, leave scallops whole and use larger appetizer spoons.
Flavor twist: Swap mango for pineapple or papaya for a different tropical note.
Suggested Pairings
5
Drink: A chilled glass of Sauvignon Blanc, sparkling rosé, or a tropical white sangria.
Other bites: Ahi poke cups, coconut shrimp skewers, or ceviche shooters for a seafood-themed spread.
Ingredients about 18–20 spoons
For the Scallops
10 large sea scallops (about 8–10 oz / 225–280g)
1 tbsp olive oil
1 tbsp unsalted butter
Sea salt & freshly ground black pepper, to taste
For the Mango Salsa
1 ripe mango, peeled and diced into small cubes
1 tbsp red onion, finely minced
1 tsp red chili (Fresno or jalapeño), finely minced (optional for heat)
1 tbsp fresh cilantro, finely chopped
1 tbsp fresh lime juice
Pinch of sea salt
For Garnish
Microgreens (optional)
Extra lime wedges
Directions Prepare the Mango Salsa
1
In a small bowl, combine diced mango, red onion, chili (if using), cilantro, lime juice, and salt.
Toss gently to combine.
Set aside to let flavors meld while cooking scallops.
Sear the Scallops
2
Pat scallops dry with paper towels—this ensures a golden sear.
Season lightly with salt and pepper.
Heat olive oil in a skillet over medium-high heat until shimmering.
Add scallops and sear for about 1–1½ minutes per side , adding butter during the last 30 seconds for extra flavor.
Remove scallops from the pan and let rest for 1 minute.
Assemble the Spoons
3
Slice each scallop in half horizontally to create two discs.
Place a small spoonful of mango salsa into each tasting spoon.
Top with a scallop slice.
Garnish with a tiny sprig of microgreens or an extra squeeze of lime.
Tips & Variations
4
Make-ahead: Mango salsa can be prepared up to 4 hours in advance; store covered in the refrigerator.
Presentation: For a more dramatic look, leave scallops whole and use larger appetizer spoons.
Flavor twist: Swap mango for pineapple or papaya for a different tropical note.
Suggested Pairings
5
Drink: A chilled glass of Sauvignon Blanc, sparkling rosé, or a tropical white sangria.
Other bites: Ahi poke cups, coconut shrimp skewers, or ceviche shooters for a seafood-themed spread.
Visited 2 times, 1 visit(s) today
