Grilled Scallop Salad with Tropical Mango Salsa and Crispy Tortilla Strips
Indulge in a delightful culinary experience with this Grilled Scallop Salad featuring succulent, seared sea scallops paired with a vibrant mango salsa bursting with flavors. The crispy blue corn tortilla strips add a satisfying crunch, while the refreshing mixed greens and zesty vinaigrette bring the dish together. Perfect for a light lunch or as a stunning appetizer for your next gathering, this salad is sure to impress your guests with its delicious combination of textures and tastes.
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
Dried ancho chile powder
¼ cup (for seasoning scallops)
Ground cumin
2 tablespoons (for seasoning scallops)
Salt
1 teaspoon (to taste)
Black pepper
1 teaspoon (to taste)
Olive oil
¼ cup (for searing scallops)
Sea scallops
12 (rinsed and patted dry)
Peanut oil
1 cup (for frying tortilla strips)
Blue corn tortillas
3 (cut into very thin strips)
Kosher salt
as needed (for seasoning)
Fresh orange juice
¼ cup (for vinaigrette)
Fresh lime juice
¼ cup (for vinaigrette)
Lemon juice
¼ cup (for vinaigrette)
Basil leaves
2 (chiffonade for vinaigrette)
Red onions
2 tablespoons (finely chopped for vinaigrette)
Extra virgin olive oil
1¼ cups (for vinaigrette)
Salad greens
3 cups (mixed (mizuna, arugula, and frisée))
Mango
1 large (peeled, pitted, and diced for salsa)
Red pepper
1 (finely diced for salsa)
Yellow pepper
1 (finely diced for salsa)
Cilantro
¼ cup (chopped for salsa)
Instructions
1
For the scallops, combine the ancho chile powder, ground cumin, salt, and black pepper in a medium shallow bowl, mixing well. Heat olive oil in a large sauté pan over medium-high heat until it shimmers and is just smoking.
2
Dredge one side of each scallop in the spice mixture generously. Carefully place the scallops in the heated pan, chile side down, and sear for approximately 20 seconds until golden brown.
3
Lower the heat to medium and turn the scallops. Cook for an additional 2 to 3 minutes, or until they are opaque and just cooked through. Remove from the pan and set aside to keep warm.
4
For the tortilla strips, heat peanut oil in a deep skillet or fryer until it reaches 375°F (190°C). Add the tortilla strips in batches, frying until they are golden and crispy, usually about 1-2 minutes depending on your oil temperature. Remove with a slotted spoon and drain on paper towels, seasoning with kosher salt to taste.
5
Next, prepare the vinaigrette. In a blender, combine the fresh orange juice, lime juice, lemon juice, chiffonade of basil, and finely chopped red onion. Blend until the mixture is smooth. With the motor running, slowly drizzle in the extra virgin olive oil until the vinaigrette is fully emulsified. Season with salt and black pepper to taste.
6
For the mango salsa, in a medium bowl, mix diced mango, finely diced red and yellow peppers, chopped cilantro, and a pinch of salt. Toss gently to combine.
7
To assemble the salad, take a large bowl and add the mixed salad greens (mizuna, arugula, and frisée). Drizzle with a few tablespoons of vinaigrette and season with salt and pepper to taste, gently tossing to coat the greens.
8
On a large serving platter, arrange the dressed greens as a base. Lay the seared scallops around the platter. In the center, create a mound of the mango salsa topped with the crispy tortilla strips. Drizzle everything generously with additional vinaigrette before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Grilled Scallop Salad?
The main protein in this recipe is sea scallops, specifically 12 rinsed and patted dry sea scallops.
How are the scallops seasoned before cooking?
The scallops are dredged on one side in a mixture of ancho chile powder, ground cumin, salt, and black pepper.
What type of oil is used to sear the scallops?
Olive oil is used to sear the scallops in a large saute pan over medium-high heat.
How long should you sear the chile-side of the scallops?
The scallops should be seared chile-side down for approximately 20 seconds until they are golden brown.
How do you know when the scallops are finished cooking?
The scallops are finished when they become opaque and are just cooked through, which takes about 2 to 3 minutes after turning.
What type of tortillas are used for the crispy strips?
The recipe calls for three blue corn tortillas cut into very thin strips.
What oil is recommended for frying the tortilla strips?
Peanut oil is recommended for frying the tortilla strips.
What is the target temperature for the frying oil?
The peanut oil should reach a temperature of 375 degrees Fahrenheit (190 degrees Celsius) before adding the strips.
How long does it take to fry the tortilla strips?
It takes approximately 1 to 2 minutes for the tortilla strips to become golden and crispy.
What citrus juices are included in the vinaigrette?
The vinaigrette includes fresh orange juice, lime juice, and lemon juice.
What fresh herb is used in the vinaigrette?
The vinaigrette features a chiffonade of basil leaves.
How is the red onion prepared for the vinaigrette?
The red onion should be finely chopped before being blended into the dressing.
How do you achieve an emulsified vinaigrette?
With the blender motor running, slowly drizzle in the extra virgin olive oil until the mixture is fully emulsified.
What ingredients are in the mango salsa?
The salsa consists of diced mango, finely diced red and yellow peppers, chopped cilantro, and a pinch of salt.
What specific salad greens are suggested for the base?
A mix of mizuna, arugula, and frissee is suggested for the salad base.
How do you prepare the mango for the salsa?
The mango should be peeled, pitted, and diced into small pieces.
How should the salad greens be dressed?
Toss the greens with a few tablespoons of the prepared vinaigrette and season with salt and pepper to taste.
What is the recommended plating arrangement?
Arrange the dressed greens on a platter, place scallops around the edges, and mound the mango salsa in the center.
Where do the tortilla strips go during assembly?
The crispy tortilla strips are placed on top of the mound of mango salsa in the center of the platter.
Can this recipe be served as an appetizer?
Yes, it is described as a stunning appetizer for gatherings or a light lunch.
What type of salt is used for the tortilla strips?
Kosher salt is used to season the tortilla strips immediately after they are removed from the oil.
What gives the salad a tropical profile?
The combination of fresh mango, citrus juices, and cilantro provides a vibrant tropical flavor.
Is the ancho chile powder spicy?
Ancho chile powder provides a mild to medium smokey heat rather than intense spiciness.
How much extra virgin olive oil is needed for the dressing?
The recipe requires 1 and 1/4 cups of extra virgin olive oil for the vinaigrette.
Should the scallops be wet when searing?
No, scallops should be patted dry to ensure they sear properly and develop a golden crust.
What is the role of ground cumin in this recipe?
Ground cumin is part of the spice dredge for the scallops, adding an earthy depth to the flavor.
Is there a specific way to cut the basil?
Yes, the basil should be cut into a chiffonade, which means thin ribbon-like strips.
What is the texture of the final dish?
The dish features a mix of textures: succulent scallops, crunchy tortilla strips, and refreshing mixed greens.
How many cups of salad greens are used?
The recipe uses 3 cups of mixed salad greens.
What should be done with the leftover vinaigrette?
After the initial toss, use the additional vinaigrette to drizzle generously over the entire platter before serving.