Seared Sea Scallops with Mango and Jalapenos Recipe

Name: Seared Sea Scallops with Mango and Jalapenos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds sea scallops, cut in 1/2inch horizontally; 1 tablespoon Dijon mustard; 1/2 teaspoon Kosher salt; 1/4 teaspoon pepper; 2 tablespoons fresh tarragon; Marinate the scallops in this mixture 4 hours or overnight.; 8 tablespoons butter; 3/4 cup chopped shallots; 1 jalapeno, diced; 1/4 cup dry sherry; 1 1/2 tablespoons frozen orange juice concentrate; 1/2 cup heavy cream; 1 teaspoon fresh tarragon; 1/2 teaspoon Kosher salt; 1/4 teaspoon pepper; 6 ounces fresh spinach; 2 potatoes, julienned; Oil; 1 mango, sliced

Servings: persons

1 1/2 pounds sea scallops, cut in 1/2inch horizontally
1 tablespoon Dijon mustard
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
2 tablespoons fresh tarragon
Marinate the scallops in this mixture 4 hours or overnight.
8 tablespoons butter
3/4 cup chopped shallots
1 jalapeno, diced
1/4 cup dry sherry
1 1/2 tablespoons frozen orange juice concentrate
1/2 cup heavy cream
1 teaspoon fresh tarragon
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
6 ounces fresh spinach
2 potatoes, julienned
Oil
1 mango, sliced

1
Heat a skillet.
2
Add 4 tablespoons of butter and sear scallops on both sides until golden.
3
Remove and cover.
4
Add remaining 4 tablespoons butter and saute shallots and jalapenos.
5
Add sherry, deglazing the pan followed by the orange juice, cream, tarragon, salt and pepper.
6
To Assemble:
7
Place small spinach leaves in middle of plate.
8
Top with thin, fried potato strips.
9
Ladle sauce around and place seared scallops on top.
10
Decorate each plate with mango slices and sprigs of fresh tarragon.

372

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 1/2 pounds sea scallops, cut in 1/2inch horizontally, 1 tablespoon Dijon mustard, 1/2 teaspoon Kosher salt, 1/4 teaspoon pepper, and more.

Yes, Seared Sea Scallops with Mango and Jalapenos 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.

That's it — enjoy your meal!

Seared Sea Scallops with Mango and Jalapenos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions