recipes

Seared Scallops with Grilled Mango Salsa Recipe

Name: Seared Scallops with Grilled Mango Salsa
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4-6
Cuisine: BBQ
Ingredients: Santa Maria Style Seasoning by Snake River Farms; Pineapple Papaya BBQ Sauce by Torchbearer Sauces; Calico Jack Spice Rub by Black Beard Spice Co; Snake River Farms Harvested Scallops; ½ stick Butter; 1 Mango; 3 Tbsp CIlantro, minced; ½ Tomato, diced; ½ Green Pepper, diced; 1 small Shallot, Diced; 1 Tbsp Lime Juice; 1 tsp Red Wine Vinegar; Microgreens for Garnish (optional)

Jul 15, 2024

This delicious bonus recipe uses the premium products from our "Meat You At The Grill" BBQ box!

After a quick marinade, these scallops come together in less than 30 minutes!

Seared Scallops with Grilled Mango Salsa

Rated 5.0 stars by 1 users

Cuisine

BBQ

Servings

4-6

Prep Time

5 minutes

Cook Time

10 minutes

After a quick marinade, these scallops come together in less than 30 minutes!

Author:

Pitmaster Rosalie Pareja

Image of Seared Scallops with Grilled Mango Salsa

Ingredients

Santa Maria Style Seasoning by Snake River Farms
Pineapple Papaya BBQ Sauce by Torchbearer Sauces
Calico Jack Spice Rub by Black Beard Spice Co
Snake River Farms Harvested Scallops
½ stick Butter
1 Mango
3 Tbsp CIlantro, minced
½ Tomato, diced
½ Green Pepper, diced
1 small Shallot, Diced
1 Tbsp Lime Juice
1 tsp Red Wine Vinegar
Microgreens for Garnish (optional)

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Directions

Prepare the scallops: Season with Santa Maria by Snake River Farms using Pineapple Papaya BBQ Sauce by Torchbearers as a binder. Cover and let sit in the refrigerator for at least 20 minutes, not exceeding an hour.
Preheat your grill to 375F, preheating a grill safe saute pan or ceramic coated cast iron.
Prepare the salsa: Slice the mango in half, avoiding the seed. Make a cross hatch on each half on the flash side, keeping the skin intact. Grill the mango flesh side down for 5 minutes.

Place in the refrigerator to cool. Using a cup, press the mango half against the opening of the cup, sliding down on the outside so that the cup catches the mango dice.

Add to a small mixing bowl with the 3 tbsp chopped cilantro, ½ diced green pepper, 1 diced small shallot, 1 tbsp lime juice, 1 tbsp red wine vinegar, with 1 Tbsp Pineapple Papaya BBQ Sauce by Torchbearer Sauces and 1 tsp Santa Maria Style Seasoning by Snake River Farms and 1 tsp Calico Jack Spice Rub by Black Beard Spice Co.
Cook the scallops: In the grill safe pan, add 3 tbsp avocado oil. Teste the oil with a drip of water, if the water bubbles, then it's time to add the scallops. Place scallops down on the surface and cook for 1 minute each side, repeat once. Remove scallops from the pan and let them rest.
Assemble the scallops with the mango salsa and micro greens.