Scallops with Mango & Avocado

Name: Scallops with Mango & Avocado
Yield: Makes 6–8 Servings
Ingredients: Red pepper flakes, ¾ teaspoon Hot pepper sauce such as Tabasco; Hass avocado, 1, halved, pitted, peeled, and cut into small cubes; Mango, 1, peeled, pitted, and cut into small cubes; Olive oil for drizzling; Bay scallops or sea scallops, 1¼ lb (625 g), side muscles removed; Canola oil, 1–2 tablespoons; Salt and freshly ground pepper; Fresh cilantro (fresh coriander), 1½ tablespoons finely chopped; Lime juice, from 7–8 limes (1¼ cups/10 fl oz/310 ml)

Preparation info

Makes
6–8
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Bay scallops or sea scallops, 1¼ lb (625 g), side muscles removed
Canola oil,

Dinner
Starter
Pescatarian
Spicy
Gluten-free

Method

Cook the scallops

If using large sea scallops, cut the scallops in half horizontally. In a large frying pan over medium-high heat, warm 1 tablespoon of the canola oil until hot but not smoking. Working in batches, sear the scallops for 1–2 minutes on each side,