Seared Sea Scallops with Mango Salsa

MAKES 2 TO 3 SERVINGS

Don’t be afraid of scallops—they cook up in less than 5 minutes and are super simple to make if done right. In fact, the most difficult part is purchasing them. Natural scallops are not grey and translucent, they’re a milky-white color. You can ask your fishmonger if they’ve been injected with any solutions. A simple mango salsa makes this a lovely dinner on a warm summer night. You can also use the salsa on chicken or fish tacos. Serve this dish with Charred Corn & Farro Summer Salad (page 89) or a simple side salad with the 1-2-3 Dressing (page 71) for a complete meal.

MANGO SALSA

1 ripe mango, peeled and diced

¼ cup fresh cilantro

1 watermelon radish, diced

½ jalapeño chile, seeded and minced

1 tablespoon minced shallot

1 teaspoon distilled white vinegar

¼ teaspoon sumac

Kosher salt to taste

SEARED SEA SCALLOPS

1 pound large, fresh sea scallops

½ teaspoon curry powder

1 tablespoon unsalted butter

1 tablespoon olive oil

Mixed greens and/or microgreens for serving

To make the Mango Salsa, in a small bowl, stir together the mango, cilantro, radish, jalapeño, shallot, vinegar, and sumac. Season to taste with salt. Cover and refrigerate until you’re ready to start the scallops.

To make the Seared Sea Scallops, pat the scallops dry on both sides and sprinkle each side with the curry powder. (I prefer not to salt my scallops as I believe they’re naturally salty enough, but it’s really dependent on your taste.) In a large nonstick skillet over medium-high heat, warm the butter and olive oil until shimmering. You want the skillet to be hot enough that the scallops sizzle upon contact. Add the scallops, in batches if necessary, to avoid overcrowding, and sear on the first side for 2 minutes, then flip and sear another 1½ to 2 minutes until golden-brown on both sides.

Divide the greens among 2 to 3 serving plates and add some mango salsa. Place the scallops on top. Serve with the extra salsa along side.