Baja-Style Seared Scallops
- š¦Ŗ 3 large fresh Baja scallops per serving
- š« 2 tablespoons olive oil
- š· 2 tablespoons white wine
- š¶ļø 2 tablespoons diced red bell pepper
- š¶ļø 2 tablespoons diced yellow bell pepper
- šæ 2 tablespoons chopped parsley
- š§ Salt
- š¶ļø Black pepper
- š 1 juiced lemon
- š„ Sliced mango
- š± Asparagus spears
- š Cherry tomato
- šæ Fresh rosemary sprig
A vibrant Mexican cuisine dish featuring seared scallops paired with a zesty vinaigrette sauce, perfect for impressing guests or enjoying a refreshing meal.
Dive into the flavors of Mexican cuisine with this vibrant Baja-style seared scallops dish. Perfect as an appetizer or a light main course, these scallops are paired with a zesty vinaigrette sauce. Easy to prepare and visually stunning, it's an ideal dish to impress guests or enjoy a refreshing meal.
Ingredients
š¦Ŗ 3 large fresh Baja scallops per serving
š« 2 tablespoons olive oil
š· 2 tablespoons white wine
š¶ļø 2 tablespoons diced red bell pepper
š¶ļø 2 tablespoons diced yellow bell pepper
šæ 2 tablespoons chopped parsley
š§ Salt
š¶ļø Black pepper
š 1 juiced lemon
š„ Sliced mango
š± Asparagus spears
š
Cherry tomato
šæ Fresh rosemary sprig
Instructions
1- Prepare Scallops:
- Season the scallops generously with salt and black pepper.
2- Sear Scallops:
- Heat olive oil in the frying pan over medium-high heat.
- Once hot, place the seasoned scallops in the pan.
3- Cook Scallops:
- Sear the scallops for about 1 minute per side until they have a golden-brown crust.
4- Deglaze Pan:
- Add a splash of white wine after flipping the scallops to deglaze and infuse flavor.
5- Remove Scallops:
- Once cooked (golden outside, opaque but tender inside), remove the scallops from the pan and set on a serving plate.
6- Prepare Sauce:
- In the same pan or a clean one, combine diced bell peppers, parsley, salt, and black pepper.
7- Cook Sauce:
- Add white wine to the sauce ingredients.
- Stir and cook briefly until the flavors meld.
8- Plate and Serve:
- Arrange seared scallops onto the serving plate.
- Garnish with mango slices, asparagus, cherry tomato, and rosemary.
- Spoon the vinaigrette over the scallops and serve.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1 serving (per 3 scallops)
Calories: Approximately 210 per serving
Proteins: 20g
Fats: 12g
Carbohydrates: 8g
Equipment: Small frying pan, Portable gas stove/burner, Tongs, Small bowls, White irregularly shaped serving plate
Cooking Tips
- Scallops should be cooked delicately to maintain their tender texture.
- The wine's alcohol content evaporates during cooking, leaving a delicate flavor behind.
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