Key Lime Scallops with Mango Cucumber Salad
Print Category Fried scallops Thematic No thematic Source GoSouth Evaluation
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Recipe pictures
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Ingredients Dressing
- 1/2 cup sweet chili sauce 125 mL
- 1/4 cup key lime juice 50 mL
- 1 tbsp lime zest 15 mL
- 1/2 tsp each salt and pepper x15 mL
- 2 Southern U.S. mangoes, thinly sliced 2
- 1 Southern U.S. cucumber, thinly sliced and seeded 1
- 1 red pepper, thinly sliced 1
- 2 green onions, thinly sliced 2
- 1 lb Southern U.S. scallops 500 g
- 1 tbsp butter 15 mL
- 1/4 cup chopped cilantro xmL
Preparation
- Whisk together sweet chili sauce, lime juice, zest and salt and pepper. Set aside.
- In bowl, toss mangoes, cucumber, red pepper, green onions and half of the dressing. Set aside.
- Pour remaining dressing over scallops. In non-stick skillet, heat butter over medium-high heat. Cook scallops until golden, turning once, about 3 minutes per side. Transfer scallops to warm plate. Add remaining dressing to pan and cook until slightly thickened. Pour over scallops.
- Divide salad over four plates. Top with scallops. Sprinkle with chopped cilantro.
Cook commentary
Makes 4 servings.
Photo: Joanne
* The heat of the chili sauce combines perfectly with the zest of the Floridian key lime to make this scallop dish unforgettable. Pair with a light white wine to complement the flavour of the dish
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