TROPICAL FRUIT SALSA::
3/4 cup mango ((1/2 mango) diced)
3/4 cup papaya ((1/2 small papaya) diced)
1/4 cup red onion (diced)
2 tablespoons fresh mint leaves (minced)
1 pinch chili powder
1 tablespoon lime juice
1/4 teaspoon orange-ginger flavored salt
Black Pepper (Freshly ground)
20 large dry-packed scallops
1/2 teaspoon kosher or sea salt
black pepper (Freshly ground)
1 tablespoon Cooking oil
Assemble the tropical fruit salsa and set aside.
Pat the scallops dry with a paper towel and season with the salt. Heat a medium skillet over medium-high heat and add the cooking oil. When the oil is hot but not smoking and add the scallops. Make sure that the scallops do not touch – they should have a finger-width’s space between them. Fry 1-1/2 to 2 minutes each side and remove immediately to prevent overcooking. Timing depends on how thick your scallops are. The scallops should have a golden brown crust and the interior will be medium-rare.
Serve with Tropical Fruit Salsa.