Scallops with Mango and Avocado Recipe

Name: Scallops with Mango and Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups canola oil, plus 3 tablespoons divided; 10 wonton wrappers; Salt, as needed; 1/2 pound (U20) sea scallops, patted dry; Freshly cracked black pepper, as needed; 1/2 mango, small diced; 1/2 avocado, small diced; 2 tablespoons coconut milk; 1/2 teaspoon hot sauce (recommended: Sriracha); 1/2 lime, juiced

Servings: persons

2 cups canola oil, plus 3 tablespoons divided
10 wonton wrappers
Salt, as needed
1/2 pound (U20) sea scallops, patted dry
Freshly cracked black pepper, as needed
1/2 mango, small diced
1/2 avocado, small diced
2 tablespoons coconut milk
1/2 teaspoon hot sauce (recommended: Sriracha)
1/2 lime, juiced

1
In a medium pot, bring 2 cups canola oil to 350 degrees F.
2
Using a 2 1/2-inch biscuit cutter, cut out the center of each wonton wrapper.
3
Fry the wontons in small batches until they are brown and crispy, about 2 minutes.
4
Drain on a plate lined with a paper towel and season each with a bit of salt.
5
Heat the remaining 3 tablespoons canola oil in a large heavy-bottomed skillet over high heat.
6
Pat the scallops dry with a paper towel and season both sides with salt and pepper, to taste.
7
Sear the scallops in the skillet for 3 minutes per side.
8
In a medium bowl, combine the diced mango and avocado.
9
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.
10
Pour half of the coconut milk mixture over the mango and avocado and gently toss to coat.
11
To assemble, put 1 tablespoon of the mango and avocado mixture onto a fried wonton.
12
Top with a seared scallop and finish with a drizzle of the coconut sauce.
13
Repeat with the remaining ingredients and transfer to a serving platter.

1077

kcal

Calories

120

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 cups canola oil, plus 3 tablespoons divided, 10 wonton wrappers, Salt, as needed, 1/2 pound (U20) sea scallops, patted dry, and more.

Yes, Scallops with Mango and Avocado falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops with Mango and Avocado

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