Scallops with Mango and Avocado
This Peruvian-inspired dish can be made with halibut or cod. Substitute 1 1/4 lb. halibut fillet, cut into 1/2-inch cubes. Sear the halibut for about 1 minute per side and proceed with the recipe.
- 1 1/4 lb. bay scallops or sea scallops, side muscles removed
- 1 to 2 Tbs. canola oil
- 1 1/4 cups fresh lime juice (from 7 or 8 limes)
- 1 1/2 Tbs. finely chopped fresh cilantro
- 2 tsp. salt
- 3/4 tsp. red pepper flakes
- Hot sauce such as Tabasco, to taste
- 1 mango, peeled, pitted and cut into small cubes
- 1 avocado, pitted, peeled and cut into small cubes
- Olive oil for drizzling
Cook the scallops
If using large sea scallops, cut the scallops in half horizontally.
In a large fry pan over medium-high heat, warm 1 Tbs. of the canola oil until hot but not smoking. Working in batches so the pan is not crowded, sear the scallops for 1 to 2 minutes per side, adding more canola oil if needed. Transfer the scallops to a plate.
Marinate the scallops
In a glass or ceramic bowl, combine the lime juice, cilantro, salt, red pepper flakes and hot sauce. Add the seared scallops and toss. Gently stir in the mango and avocado.
Spoon the mixture into martini glasses. Drizzle with olive oil and serve immediately. Makes about 4 cups.
Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).