By Eileen Goldfinger, Food Editor @Blogfinger
Preheat cast iron skillet on medium heat. It needs to be very hot.
8 large sea scallops
2 tablespoons extra virgin olive oil
salt
freshly ground black pepper
1/2 teaspoon chili powder
Salsa:
1/2 mango peeled and diced
1/4 red bell pepper, minced
1 tablespoon jalapeno pepper, minced
3 scallions, minced including part of the green section
1/4 teaspoon ground garlic
1/2 teaspoon fresh ginger, grated
pinch of salt and freshly grated black pepper
2 tablespoons Ponzu (or 1 tbs. orange juice and 1 tbs. soy sauce)
Mix all the salsa ingredients in a small bowl and set aside.
Scallops:
Sprinkle a small amount of salt, pepper and chili powder on both sides of the scallops.
Put the olive oil in the cast iron skillet and brush the oil to cover the pan surface.
Place the scallops in the pan and don’t move them until they form a brown crust on the bottoms. This should take about 3 minutes. Turn them over and repeat the process on the other side, cook another 3 minutes.
Cut into one of the scallops, if the inside is still translucent, continue to cook scallops for another 1 or 2 minutes.
Remove scallops from pan, plate them and dress them with the salsa.
Serves 2
Photo by Paul Goldfinger
MUSIC: By Celia Cruz (The Queen of Salsa): “La Vida es un Carnival.” (Life is a Carnival).
We like scallops a lot, so I will try this recipe soon….Thanks for sharing, Eileen.
I wish that we still had a fish store in Dover….but, Fred’s is gone.
Thanks Eileen. It’s on the menu for Tuesday night. I’ll let you know how it goes.
Can I come for Dinner? I’ll bring dessert!!!!
Sounds and looks to die for; I love scallops, but they are prohibitively expensive. How do you think this would be with shrimp?
Eileen: Delicious. Mango salsa goes nicely with any kind of fish.
what time is dinner??