Curried Scallop Salad with Mango Dressing

Name: Curried Scallop Salad with Mango Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 85 grams cups packed arugula leaves; 2 Seeds from cardamom pods; 1 pinch Pinch of crushed red pepper; 1 teaspoons cumin seeds; 0 teaspoons fennel seeds; 1 garlic clove, minced; 118 milliliters peeled and julienned jicama; 1 small ripe mango—peeled, pitted and cut into 1/4-inch dice; 59 milliliters extra-virgin olive oil; 4 plum tomatoes, quartered lengthwise; 2 Tbsps red wine vinegar; 4 servings Salt and freshly ground pepper; 454 grams sea scallops; 1 small shallot, minced; 2 Tbsps vegetable oil

Need a gluten free, whole 30, and vegan side dish? Curried Scallop Salad with Mango Dressing could be a super recipe to try. One portion of this dish contains around 2g of protein, 21g of fat, and a total of 239 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes about 45 minutes. A mixture of fennel seeds, seeds from cardamom pods, cumin seeds, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

In a small skillet, toast the cardamom, cumin and fennel seeds with the crushed red pepper over moderate heat until the spices are fragrant, about 1 minute.

Ingredients you will need

Red Pepper Flakes

Fennel Seeds

Cardamom

Spices

Cumin

Toast

Equipment you will use

Frying Pan

Transfer to a spice grinder and let cool. Grind to a powder.

In a small bowl, mix the ground spices with the olive oil, vinegar, shallot and garlic and season with salt and pepper. Stir in the mango.

Ingredients you will need

Salt And Pepper

Olive Oil

Shallot

Vinegar

Garlic

Spices

Mango

Equipment you will use

Bowl

Season the scallops with salt and pepper. In a large skillet, heat the vegetable oil until shimmering.

Ingredients you will need

Salt And Pepper

Vegetable Oil

Scallops

Equipment you will use

Frying Pan

Add the scallops and cook over high heat, turning once, until browned, about 2 minutes per side.

Ingredients you will need

Scallops

Transfer the seared scallops to a large plate.

Ingredients you will need

Scallops

In a large bowl, combine the arugula, tomatoes and jicama.

Ingredients you will need

Tomato

Arugula

Jicama

Equipment you will use

Bowl

Add half of the mango dressing and toss well. Mound the arugula salad on plates and arrange the seared scallops on top.

Ingredients you will need

Scallops

Arugula

Mango

Drizzle the scallops with the remaining mango dressing and serve at once.

Ingredients you will need

Scallops

Mango

Equipment

Frying Pan

Bowl

Ingredients

Servings:

85grams

cups packed arugula leaves 2

Seeds from cardamom pods 1pinch

Pinch of crushed red pepper 1teaspoons

cumin seeds 0teaspoons

fennel seeds 1

garlic clove, minced 118milliliters

peeled and julienned jicama 1small

ripe mango—peeled, pitted and cut into 1/4-inch dice 59milliliters

extra-virgin olive oil 4

plum tomatoes, quartered lengthwise 2Tbsps

red wine vinegar 4servings

Salt and freshly ground pepper 454grams

sea scallops 1small

shallot, minced 2Tbsps

vegetable oil

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 30 dollars.