top of page
1/2 jalapeño chili, seeded and minced
juice of 2 limes
1/4 cup olive oil
1/2 tsp. coarse salt
Freshly ground pepper, to taste
1 avocado, halved, pitted, peeled and cut into 1/2-inch cubes
juice of 1/2 lime
2 Tbs. unsalted butter, melted
12 sea scallops
Coarse salt and freshly ground pepper, to taste
6 cups mixed salad greens
2 green onions, including tender green tops, sliced diagonally
To make the vinaigrette, in a small bowl, combine the jalapeño and lime juice. Whisk in the olive oil. Season with the salt and pepper. Set aside until ready to serve. (The vinaigrette can be made up to 2 hours in advance.)
Cut Mango into bite sized cubes, add the avocado and lime juice to the mango cubes and toss together. Set aside.
Preheat a broiler. Line a rimmed baking sheet with aluminum foil.
Put the melted butter in a shallow bowl. Add the scallops and turn to coat lightly. Arrange the scallops on the baking sheet, spacing them evenly. Season with salt and pepper. Slip the scallops under the broiler about 6 inches from the heat source and broil until golden on top, about 1 1/2 minutes. Turn the scallops over and broil until the tops are golden and the centers are nearly translucent, about 1 minute more. Remove from the broiler.
In a bowl, toss the salad greens with half of the vinaigrette and divide them among chilled individual plates. Divide the mango and avocado cubes evenly among the salad greens, scattering them on top. Place 3 scallops on each salad. Add any pan juices from the scallops to the remaining
vinaigrette, stir to mix, and then drizzle the vinaigrette on and around the scallops. Garnish the salads with the green onions and serve
Adapted from Williams-Sonoma, Entertaining, Edited by Chuck Williams (Oxmoor House, 2004).
Scallop and Mango Salad
bottom of page