Name: Tropical Avocado Scallop Salad Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: US
Ingredients: Water, as needed; 8 large bay scallops, patted dry; 1 tablespoon extra-virgin olive oil, plus more for drizzling; Pinch of sea salt, to taste; 12 sprigs fresh cilantro, roughly chopped; 2 ripe mangoes, peeled, seeded, and diced; 1 red bell pepper, stemmed, seeded, and diced; 12 dark Italian olives, pitted and sliced into rings; 2 ripe avocados, peeled, pitted, and thinly sliced; 1 lemon, juiced

A vibrant salad that sings of summer, this dish balances the sweetness of mango, the richness of avocado, and the delicate flavor of scallops. Its spectrum of colors and refreshing taste make it an ideal light meal or elegant starter.

Follow The Directions

01

Step

Gently poach the scallops: Fill a skillet with water to a depth of ½ inch and bring to a gentle simmer. Add the scallops and poach until just cooked through and opaque, about 5-10 minutes. Do not overcook. Drain well and let cool slightly. (5-10 minutes)

02

Step

Marinate the scallops: In a bowl, gently toss the cooled scallops with 1 tablespoon of extra-virgin olive oil and a pinch of sea salt. (2 minutes)

03

Step

Prepare the cilantro: Roughly chop the cilantro, separating a portion for garnish. (3 minutes)

04

Step

Assemble the salad base: In a large bowl, combine the diced mangoes, red bell pepper, and sliced olives. (5 minutes)

05

Step

Layer the salad: Arrange the mango mixture evenly over a serving platter. Top with the marinated scallops, then arrange the avocado slices artfully around the edge of the platter. (5 minutes)

06

Step

Garnish and serve: Drizzle the avocado slices with fresh lemon juice and scatter the remaining chopped cilantro over the salad. Serve immediately. (2 minutes)

For best results, use high-quality, fresh ingredients. Ripe mangoes and avocados are essential for the salad's flavor and texture.
Be careful not to overcook the scallops, as they will become rubbery. Poach them gently until just cooked through.
Feel free to add a drizzle of balsamic glaze for an extra touch of sweetness and acidity.
This salad is best served immediately after assembly to prevent the avocado from browning.

Adrienne Terry

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