Seared Scallops with Grilled Mango Salsa Recipe
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
Category
Grill
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!
Pitmaster Rosalie Pareja
![Image of Seared Scallops with Grilled Mango Salsa](https://images.getrecipekit.com/20240715173106-v3b7-20tip-20seared-20scallops-20with-20grilled-20mango-20salsa.jpg?aspect_ratio=16:9&quality=90&)
Ingredients
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Santa Maria Style Seasoning by Snake River Farms
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Pineapple Papaya BBQ Sauce by Torchbearer Sauces
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Calico Jack Spice Rub by Black Beard Spice Co
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Snake River Farms Harvested Scallops
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½ stick Butter
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1 Mango
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3 Tbsp CIlantro, minced
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½ Tomato, diced
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½ Green Pepper, diced
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1 small Shallot, Diced
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1 Tbsp Lime Juice
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1 tsp Red Wine Vinegar
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Microgreens for Garnish (optional)
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.
Recipe Note
Pro Tip: This dish also works well with shrimp or lobster and would make a great ceviche!