Curried Scallop Salad with Mango Dressing Recipe

Name: Curried Scallop Salad with Mango Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Seeds from 2 cardamom pods; 1/2 teaspoon cumin seeds; 1/4 teaspoon fennel seeds; Pinch of crushed red pepper; 1/4 cup extra-virgin olive oil; 2 tablespoons red wine vinegar; 1 small shallot, minced; 1 garlic clove, minced; Salt and freshly ground pepper; 1 small, ripe mangopeeled, pitted and cut into 1/4-inch dice; 1 pound sea scallops; 2 tablespoons vegetable oil; 6 cups packed arugula leaves (3 ounces); 4 plum tomatoes, quartered lengthwise; 1/2 cup peeled and julienned jicama

Servings: persons

Seeds from 2 cardamom pods
1/2 teaspoon cumin seeds
1/4 teaspoon fennel seeds
Pinch of crushed red pepper
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 small shallot, minced
1 garlic clove, minced
Salt and freshly ground pepper
1 small, ripe mangopeeled, pitted and cut into 1/4-inch dice
1 pound sea scallops
2 tablespoons vegetable oil
6 cups packed arugula leaves (3 ounces)
4 plum tomatoes, quartered lengthwise
1/2 cup peeled and julienned jicama

1
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.
2
Transfer to a spice grinder and let cool.
3
Grind to a powder.
4
In a small bowl, mix the ground spices with the olive oil, vinegar, shallot and garlic and season with salt and pepper.
5
Stir in the mango.
6
Season the scallops with salt and pepper.
7
In a large skillet, heat the vegetable oil until shimmering.
8
Add the scallops and cook over high heat, turning once, until browned, about 2 minutes per side.
9
Transfer the seared scallops to a large plate.
10
In a large bowl, combine the arugula, tomatoes and jicama.
11
Add half of the mango dressing and toss well.
12
Mound the arugula salad on plates and arrange the seared scallops on top.
13
Drizzle the scallops with the remaining mango dressing and serve at once.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Seeds from 2 cardamom pods, 1/2 teaspoon cumin seeds, 1/4 teaspoon fennel seeds, Pinch of crushed red pepper, and more.

Yes, Curried Scallop Salad with Mango Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Curried Scallop Salad with Mango Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions