Scallops with Mango and Avocado
Total:
41 min
Active:
25 min
Yield:
10 pieces
Level:
Intermediate
Total:
41 min
Active:
25 min
Yield:
10 pieces
Level:
Intermediate

Ingredients

  • 2 cups canola oil, plus 3 tablespoons divided
  • 10 wonton wrappers
  • Salt, as needed
  • 1/2 pound (U20) sea scallops, patted dry
  • Freshly cracked black pepper, as needed
  • 1/2 mango, small diced
  • 1/2 avocado, small diced
  • 2 tablespoons coconut milk
  • 1/2 teaspoon hot sauce (recommended: Sriracha)
  • 1/2 lime, juiced

Directions

In a medium pot, bring 2 cups canola oil to 350 degrees F.

Using a 2 1/2-inch biscuit cutter, cut out the center of each wonton wrapper. Fry the wontons in small batches until they are brown and crispy, about 2 minutes. Drain on a plate lined with a paper towel and season each with a bit of salt.

Heat the remaining 3 tablespoons canola oil in a large heavy-bottomed skillet over high heat. Pat the scallops dry with a paper towel and season both sides with salt and pepper, to taste. Sear the scallops in the skillet for 3 minutes per side.

In a medium bowl, combine the diced mango and avocado. In another smaller bowl, whisk together the coconut milk, hot sauce, and lime juice, and adjust the seasoning with salt and black pepper, to taste. Pour half of the coconut milk mixture over the mango and avocado and gently toss to coat.

To assemble, put 1 tablespoon of the mango and avocado mixture onto a fried wonton. Top with a seared scallop and finish with a drizzle of the coconut sauce. Repeat with the remaining ingredients and transfer to a serving platter.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Grilled Scallops

Recipe courtesy of Lan Chirico

Seared Scallops

Recipe courtesy of Alton Brown

Cilantro Scallops

Recipe courtesy of Marcela Valladolid

Scallop Ceviche

Scallop Mousse

Recipe courtesy of Alton Brown

Smoked Scallop Sandwich

Recipe courtesy of Emeril Lagasse

Snappy Scallop Ceviche

Recipe courtesy of Ingrid Hoffmann

Scallops with Leeks

Recipe courtesy of Jennifer Paterson|Clarissa Dickson Wright

On TV

So Much Pretty Food Here