Juicy plump pan seared scallops served with a fruity and fresh orange and mango quinoa salsa! This is a perfect summers day salad or appetizer!
Usually I would always assume that scallops had to be served piping hot with some kind of savory sauce on the side. Although that sounds perfect, it doesn’t always have to be like that. These pan seared scallops can be served warm with this cold orange and mango quinoa salsa and it’ll change your mind forever. This is definitely a summers day recipe, serve with a tall glass of Chardonnay for the perfect appetizer or even as a main course. The flavors go so well together.
Ingredients you’ll need for your pan seared scallops
- Scallops, check out my all about scallops post where I explain everything you need to know for that perfect pan seared scallop.
- Quinoa, regular white quinoa is just fine and can even be made a day or two ahead of time and kept in the fridge.
- Mango, make are it’s ripe but not too mushy.
- Garlic, I prefer minced over whole cloves. It save so much time and mess.
- Cilantro, fresh is always better.
- Tomato, your choice.
- Red chili, optional but I like the spicy kick.
- Oranges, navel works perfectly.
How to make your orange mango salsa
- segmenting an orange
This is sort of a salad but with no salad dressing, just the juice from the orange and some extra virgin olive oil. The flavor comes from all of the other ingredients, so that’s why I called it a salsa. The oranges are segmented which is a fancy way for having orange segments without the skin. It’s a tiny bit more work but worth it.
FAQ’s about pan seared scallops
Definitely! In fact they are probably easier to source than fresh and just as good. Check out my how to sear scallops post which will explain all about scallops.
You’ll need a high heat oil like canola or even avocado oil because to get that perfect sear, it takes an extremely hot pan.
Bay scallops are tiny and could be used but the large scallops are much tastier.
A quick cold water rinse should be enough, and then lay them on a paper towel and gently pat them dry.
More fantastic scallop recipes
Pan Seared Scallops with an Orange Mango Quinoa Salsa
- 1 1/2 cups uncooked quinoa
- 2 navel oranges
- 1 small mango peeled and chopped into dice
- 2 cloves minced garlic
- 1/2 cup fresh chopped cilantro plus extra for garnish
- 1 large tomato diced and seeded
- Sea salt and black pepper
- 1 small red chili sliced into small rings optional
- tablespoons Extra virgin olive oil about 3-4
- 2 tablespoons canola oil
- Seasoning of your choice
- 4-5 large fresh scallops
- Cook the quinoa following the directions on the pack and let cool.
- Zest 1 orange and transfer the zest to a large bowl.
- Slice the outside of the oranges and cut out the segments adding them to the bowl.
- Squeeze the juice from 1 orange and add it to the zest and orange segments.
- When the quinoa is cool transfer it to the bowl with the mango, garlic, cilantro and tomato.
- Add the chili if desired and mix all of the ingredients together.
- Taste and season with salt and black pepper
- Add the extra virgin olive oil and mix once again.
- Transfer to the fridge.
- In a cast-iron skillet heat the canola oil until very hot.
- Season the scallops with your chosen seasoning and place them into the hot pan.
- Sear the scallops for about 4 minutes on each side until they have a golden crust.
- Transfer the quinoa mixture to a large serving platter.
- Place the scallops on top of the quinoa and garnish with extra chopped cilantro.