Sweet and succulent mangoes, crispy and salty prosciutto, and seared scallops combined in this lovely summer salad.
Hello, everyone. I hope this week has been treating you well so far. I am going to keep it sweet and short (once again) this time because of three reasons:
- We’re having a short (3-day) trip this Friday, so I am currently planning the route and other exciting things. We’ve already visited our neighbour New Brunswick this summer, and now it’s time to visit another one – Prince Edward Island. We have not visited PEI since 2015, and I am super excited. Perhaps, I can show you some photos later, if you don’t mind;
- Way too hot here (Yes, again!);
- This Mango Prosciutto Scallop salad – I hope you like this idea so much that you’d run in the kitchen as soon as you’ve seen this post. :)
It is hard to describe how delicious this Mango Prosciutto Scallop salad is! The combination of seared scallops (Which are naturally slightly sweet) and sweet juicy mangoes is so good. Avocados add that extra creamy texture while salty crispy prosciutto balances all these sweet notes. The result? Bingo!
Have you ever seared scallops? If you watched the TV show Hell’s Kitchen, you probably remember that chef Gordon Ramsay would get infuriated with participants’ inability to properly handle scallops almost in every episode. I used to think searing scallops is something too complicated. It is not indeed! You only need a hot pan, some fat (I love the combo of butter and olive oil), and just 3-4 minutes of patience. A piece of cake, my friends. Actually, the searing on my scallops this time is not impeccable’ however, I don’t think Mr. Ramsay would scream at me…but who knows haha!
I hope you guys try this Mango Prosciutto Scallop soon. If that happens, please let me know what you think about the recipe.
See you next week.
- 5-7 scallops per serving (thawed if frozen)
- 1 tbsp. butter
- 1 tbsp. olive oil
- a pinch of salt, pepper (I used white pepper), and smoked paprika each
- a few of thyme sprigs
- 1 large ripe mango, peeled, pitted and cubed
- 1 large avocado, peeled, pitted, and cubed
- a little of lime/lemon juice (for avocado)
- 2 cups of arugula or spinach (or the combination)
- 70 gr. prosciutto, cut into small pieces
- In a bowl combine the spinach/arugula, avocado (sprinkled with some lemon or lime juice to avoid browning), and mangos. You can also season with a little black pepper.
- In a pan cook the prosciutto, 3-4 minutes until crisp and lightly browned. Set aside.
- Using some paper towel, dry out the scallops. Season with the salt, pepper, and paprika.
- In a clean pan melt the butter and add the thyme sprigs.
- Once the fats are hot enough, add the scallops, making sure they are not touching each other.
- Sear the scallops for about 1,5 to 2 minutes, then flip and sear from another side. Transfer to the paper towel to remove some excessive oil.
- Divide the salad between plates, arrange the scallops, and sprinkle with the crispy prosciutto.