Scallops with Mango and Avocado

Name: Scallops with Mango and Avocado
Prep time: 41 min
Cook time: 41 min
Total time: 41 min
Yield: 10
Cuisine: Global
Ingredients: 1 small 1/2 avocado, diced; 473 milliliters canola oil, plus 3 tablespoons divided; 2 Tbsps coconut milk; 1 teaspoons hot sauce (recommended: Sriracha); 1 lime, juiced; 1 small 1/2 mango, diced; 10 servings Freshly cracked black pepper, as needed; 10 servings Salt, as needed; 227 grams (U20) sea scallops, patted dry; 10 wonton wrappers

Scallops with Mango and Avocado requires around 41 minutes from start to finish. Watching your figure? This dairy free recipe has 89 calories, 1g of protein, and 7g of fat per serving. This recipe serves 10. If you have wonton wrappers, canolan oil, coconut milk, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

In a medium pot, bring 2 cups canola oil to 350 degrees F.

Ingredients you will need

Canola Oil

Equipment you will use

Pot

Using a 2 1/2-inch biscuit cutter, cut out the center of each wonton wrapper. Fry the wontons in small batches until they are brown and crispy, about 2 minutes.

Ingredients you will need

Biscuits

Drain on a plate lined with a paper towel and season each with a bit of salt.

Ingredients you will need

Salt

Equipment you will use

Paper Towels

Heat the remaining 3 tablespoons canola oil in a large heavy-bottomed skillet over high heat. Pat the scallops dry with a paper towel and season both sides with salt and pepper, to taste. Sear the scallops in the skillet for 3 minutes per side.

Ingredients you will need

Salt And Pepper

Canola Oil

Scallops

Equipment you will use

Paper Towels

Frying Pan

In a medium bowl, combine the diced mango and avocado. In another smaller bowl, whisk together the coconut milk, hot sauce, and lime juice, and adjust the seasoning with salt and black pepper, to taste.

Ingredients you will need

Salt And Pepper

Coconut Milk

Lime Juice

Hot Sauce

Seasoning

Avocado

Mango

Equipment you will use

Whisk

Bowl

Pour half of the coconut milk mixture over the mango and avocado and gently toss to coat.

Ingredients you will need

Coconut Milk

Avocado

Mango

To assemble, put 1 tablespoon of the mango and avocado mixture onto a fried wonton. Top with a seared scallop and finish with a drizzle of the coconut sauce. Repeat with the remaining ingredients and transfer to a serving platter.

Ingredients you will need

Avocado

Coconut

Scallops

Mango

Sauce

Equipment

Ingredients

Servings:

1small

1/2 avocado, diced 473milliliters

canola oil, plus 3 tablespoons divided 2Tbsps

coconut milk 1teaspoons

hot sauce (recommended: Sriracha)1

lime, juiced 1small

1/2 mango, diced 10servings

Freshly cracked black pepper, as needed 10servings

Salt, as needed 227grams

(U20) sea scallops, patted dry 10

wonton wrappers

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops on the menu? Try pairing 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. You could try Antica Chardonnay (Mountain Select). Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.