Seared Scallops with Mango Salsa


  • 1 large tomato diced (about 3/4 cup diced)
  • Half an onion diced
  • Half a jalapeño seeded and diced
  • 1 Tbsp Persian lime Olive Oil
  • 1 Tbsp butter
  • 8 large sea scallops
  • Salt and pepper to taste
  • 3 Tbsp Alfoos Mango White Balsamic
  • 1 large mango peeled and diced (at least 1 cup)
  • 2 tbsp chopped fresh cilantro


Stir together the tomatoes, onion and jalapeño in a bowl. Set aside. Rinse and pat dry the scallops. Season both sides with salt and pepper. Set aside.
Add the Olive oil and butter to a large skillet over medium-high heat. When the butter has melted and the combination is just starting to smoke, add the scallops, being careful that they don’t touch. Cook for just 1 minute 30 seconds each side, flipping once. Scallops should have a nice golden-brown sear that is about 1/4 inch deep on each side, and the middle should still be slightly translucent. Use tongs to transfer just the scallops to a plate; set aside, keeping warm.
Reduce heat to medium and add the balsamic to the skillet to deglaze. Use a wooden spoon or rubber spatula to scrape up the brown bits from the bottom of the pan as the balsamic reduces. After 2 minutes, add the tomato and onion mixture; cook, stirring, for another 2 minutes. Transfer mixture to a bowl and stir in the mango and cilantro.

Serve the scallops with the mango salsa, either on the side or spooned over the top.


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