If you’re searching for the perfect burst of summer on your dinner plate, Scallops with Mango Salsa is an irresistible choice. This dish marries caramelized, melt-in-your-mouth sea scallops with a bright, juicy salsa bursting with sweet mango, crisp bell pepper, and a zesty hint of jalapeño. The combination is fresh, colorful, and utterly celebratory—perfect for impressing guests or treating yourself to an elegant weeknight meal. Whether you’re a seasoned scallop lover or just discovering these little ocean jewels, Scallops with Mango Salsa delivers a flavor vacation you’ll want to revisit again and again.

Scallops with Mango Salsa Recipe - Recipe Image

Ingredients You’ll Need

The magic of Scallops with Mango Salsa lies in its straightforward ingredient list—each component is chosen not just for taste, but also for texture and color. When combined, they create a dish that’s both refreshing and satisfying, perfect for any special occasion or easy entertaining.

Sea scallops (1 pound, large, patted dry): Plump, sweet, and tender, these are the star of the show—be sure to dry them well so you get that gorgeous sear!
Ripe mangoes (2, peeled and diced): Mango brings juicy sweetness and a vibrant sunny color that truly makes the salsa special.
Red bell pepper (1/2, finely diced): Adds a gentle crunch and beautiful color contrast while highlighting the tropical vibe.
Red onion (1/4, finely diced): Sharp and crisp, a little goes a long way to add depth of flavor without overpowering the dish.
Jalapeño (1 small, seeded and minced): Offers a subtle kick—seed it for a milder heat or leave some seeds for extra excitement!
Fresh cilantro (2 tablespoons, chopped): Gives a bright herbal note that ties the salsa together.
Lime juice (from 1 lime): Adds lively acidity, making all the flavors pop and balancing the sweetness of the mango.
Olive oil (2 tablespoons): Essential for a beautiful sear on the scallops and a touch of richness.
Salt and black pepper (to taste): Essential for seasoning both scallops and salsa—just enough to enhance those natural flavors.
Butter (1 tablespoon): Combined with olive oil, it creates a luscious golden crust and irresistible flavor on the scallops.

How to Make Scallops with Mango Salsa

Step 1: Prep the Mango Salsa

Begin by preparing the mango salsa in a medium bowl. Add your diced mango, red bell pepper, finely diced red onion, minced jalapeño, and chopped cilantro. Drizzle with the fresh lime juice and sprinkle lightly with salt and pepper. Gently toss everything together so each bite shines with tropical color and flavor. Let the salsa sit while you cook the scallops—allowing the flavors to meld creates a more cohesive, vibrant bite that complements the tender seafood perfectly.

Step 2: Dry and Season the Scallops

Pat the scallops completely dry using paper towels; this step is crucial for developing a mouthwatering golden crust. Once dry, lightly season them on both sides with salt and freshly cracked black pepper. If you’re in the mood for a little adventure, a pinch of chili powder can add smoky depth and a whisper of heat that plays beautifully with the sweetness of the mango salsa.

Step 3: Sear the Scallops

Heat your olive oil and butter together in a large skillet over medium-high until the butter foams but doesn’t brown. Add the scallops in a single layer—make sure not to overcrowd the pan. Sear undisturbed for 1 1/2 to 2 minutes on each side. You’ll know they’re ready to flip when they release easily from the pan and have a burnished golden crust. Be careful not to overcook—scallops should be just opaque in the center, tender, and juicy.

Step 4: Serve with Mango Salsa

Transfer the seared scallops immediately to plates and top generously with your mango salsa. The contrast of hot, caramelized scallops and cool, juicy salsa is the real magic of this dish. Serve right away to enjoy the textures and flavors at their absolute best.

How to Serve Scallops with Mango Salsa

Garnishes

Garnishing Scallops with Mango Salsa is pure joy—think extra sprigs of fresh cilantro, a scattering of thinly sliced scallions, or even a wedge of lime on the side. If you enjoy a bit more heat, a sprinkle of finely diced jalapeño on top adds a pop of color and zing. A dash of flaky sea salt at the last moment can also elevate the final bite.

Side Dishes

This dish loves partnering with sides that highlight its tropical, summery vibe. My favorites include coconut rice, which soaks up every bit of salsa juice, or a crisp, leafy green salad dressed simply in lime vinaigrette. For a heartier meal, herbed quinoa or lightly grilled asparagus work wonderfully, allowing the flavors of the Scallops with Mango Salsa to truly shine.

Creative Ways to Present

For a show-stopping appetizer, try serving the seared scallops atop mini tostada rounds or cucumber slices with a small spoonful of mango salsa. Skewering the scallops and salsa together for skewers or party bites is another fun twist. If you’re feeling fancy, arrange the scallops in a ring on a platter with the salsa mounded in the center, inviting everyone to dig in family-style.

Make Ahead and Storage

Storing Leftovers

If you happen to find yourself with leftover Scallops with Mango Salsa, store the scallops and salsa separately in airtight containers. The scallops are best enjoyed within a day, while the mango salsa can keep for up to two days. Keeping them apart ensures the scallops don’t get soggy and the salsa stays crisp and refreshing.

Freezing

Scallops themselves can be frozen after cooking, but mango salsa does not freeze well due to its high water content, which can lead to a mushy texture upon thawing. If you want to prep ahead, freeze extra raw scallops and make the salsa fresh when you’re ready to serve. This keeps every bite tasting as lively as the first time.

Reheating

To reheat scallops, do so gently! A quick pass in a hot skillet for 30 seconds per side brings them back to life without drying them out. Avoid the microwave, as it tends to make seafood rubbery. Serve with the fresh salsa spooned on top, and you’ll be amazed how lovely the flavors remain.

FAQs

Can I use frozen scallops for Scallops with Mango Salsa?

Absolutely! Just be sure to thaw them fully and pat them dry thoroughly—extra moisture will prevent that iconic golden sear. Once dry, treat them just like fresh scallops for equally fabulous results.

What substitutes can I use for mango if I can’t find ripe ones?

Pineapple or ripe peaches are delicious alternatives that pair beautifully with the other salsa ingredients. You’ll get a similarly sweet and tangy note, which is essential to the spirit of Scallops with Mango Salsa.

Can I make the mango salsa ahead of time?

Yes, you can prepare the mango salsa a few hours ahead and keep it in the fridge. Just give it a gentle toss before serving and freshen it up with an extra squeeze of lime if needed for brightness.

Are there recommended spice additions for more heat?

Absolutely—add a dash of chili powder to your scallops before searing, or slice in some extra jalapeño, serrano, or even a little habanero if you’re a spice lover. Just remember, with Scallops with Mango Salsa, a little heat goes a long way!

What wine pairs best with Scallops with Mango Salsa?

Crisp whites like Sauvignon Blanc or a dry Riesling are superb companions for this dish, cutting through the richness of the scallops and echoing the fresh tropical notes of the mango salsa. Sparkling wines are delightful as well!

Final Thoughts

Whether you’re looking to dazzle at a dinner party or simply want to indulge in something fresh, elegant, and quick, Scallops with Mango Salsa is a recipe that fits every occasion. Give it a try, and you’ll likely find yourself craving the sweet-salty-tangy delight all year long—don’t be surprised when it becomes your new summer favorite!

Scallops with Mango Salsa Recipe

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4.9 from 24 reviews

Author: admin
Total Time: 19 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Scallops with Mango Salsa is a delightful dish that combines the sweetness of ripe mangoes with the savory seared scallops, creating a perfect balance of flavors. This vibrant and colorful dish is quick to prepare and is perfect for a light and refreshing meal.

Ingredients

Scale

For the Mango Salsa:

2 ripe mangoes, peeled and diced
1/2 red bell pepper, finely diced
1/4 red onion, finely diced
1 small jalapeño, seeded and minced
2 tablespoons fresh cilantro, chopped
juice of 1 lime
salt and black pepper to taste

For the Scallops:

1 pound large sea scallops, patted dry
2 tablespoons olive oil
salt and black pepper to taste
1 tablespoon butter

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Instructions

Prepare the Mango Salsa: In a medium bowl, combine diced mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice. Season lightly with salt and pepper; toss gently and set aside to let flavors meld.
Sear the Scallops: Heat olive oil and butter in a large skillet over medium-high heat until hot but not smoking. Season scallops with salt and pepper. Place scallops in skillet without overcrowding and sear for 1 1/2–2 minutes per side until golden brown and just opaque in the center.
Serve: Remove scallops from skillet and serve immediately, topped generously with mango salsa.

Notes

For extra depth of flavor, add a pinch of chili powder to the scallops before searing or a bit of diced avocado to the salsa.
Pairs beautifully with coconut rice or a crisp green salad.

Prep Time: 15 minutes
Cook Time: 4 minutes
Category: Main Course
Method: Searing
Cuisine: Fusion / Tropical