Seared Scallops with Camelized Mango Slaw Recipe

Name: Seared Scallops with Camelized Mango Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Fresh Scallops; ⅛ teaspoons Sea Salt; 1/4 teaspoons Black Pepper; 1/2 Tablespoons Garlic Powder; 4 Tablespoons Olive Oil, Divided; 1/2 whole Mango, Sliced Thin; 1 whole Shallot, Sliced; 1/4 whole Red Cabbage, Sliced Thin; ⅓ cups Balsamic Vinegar; Salt and Pepper, to taste

Servings: persons

1 pound Fresh Scallops
⅛ teaspoons Sea Salt
1/4 teaspoons Black Pepper
1/2 Tablespoons Garlic Powder
4 Tablespoons Olive Oil, Divided
1/2 whole Mango, Sliced Thin
1 whole Shallot, Sliced
1/4 whole Red Cabbage, Sliced Thin
⅓ cups Balsamic Vinegar
Salt and Pepper, to taste

1
Season scallops with salt, pepper, and garlic powder.
2
Heat a skillet on medium-high heat and add 2 tablespoons olive oil.
3
Once the oil is hot, add scallops.
4
Let cook on each side until brown, about 4 minutes.
5
In a separate skillet, heat 2 tablespoons olive oil on medium heat.
6
Add mango, shallots and cabbage.
7
Cook for about 8-10 minutes, stirring occasionally.
8
Add balsamic vinegar and cook for 5 minutes.
9
Season with salt and pepper if needed.
10
Top mango slaw with scallops.
11
Add rice or pasta on the side.

147

kcal

Calories

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: 1 pound Fresh Scallops, ⅛ teaspoons Sea Salt, 1/4 teaspoons Black Pepper, 1/2 Tablespoons Garlic Powder, and more.

Yes, Seared Scallops with Camelized Mango Slaw 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.

Seared Scallops with Camelized Mango Slaw

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