Seared scallop and mango salsa salad


Preparation info

  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in

Salads: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 2001

  • About

A very pretty starter for a special occasion. The scallops and salsa can be prepared ahead, leaving just the brief cooking of the scallops to the last minute.


  • 16 large scallops
  • 1 tablespoon olive oil
  • 15 g (½


  1. If the scallops are in their shells, remove them by sliding a knife underneath the white muscle and orange roe. Wash the scallops to remove any grit or sand, then pull away the small tough shiny muscle and the black vein, leaving the orange roe intact. Dry the scallops on paper towels, cover and chill.
  2. To make the mango salsa, bring a small pan of water to the boi