Ingredients
- 1 lb. dry sea scallops, tough muscle removed
- 2 mangoes, peeled and chopped, divided
- ⅓ cup lime juice
- ¾ tsp. salt
- ¾ cup thinly sliced chili peppers
- ⅓ cup thinly sliced red onion
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Instructions
- Bring ½" water to a simmer in a large skillet over medium heat. Add scallops and cook until firm and just cooked through (3-5 minutes). Drain the scallops and transfer to a medium bowl.
- Add half the mango to the bowl with the scallops.
- Puree the remaining mango with lime juice and salt in a blender or food processor until smooth. Pour the puree over the scallops. Add peppers and onion and toss gently to combine.
- Cover and refrigerate for 1 hour, gently stirring halfway through. Serve chilled.