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Seared Scallops with Mango Salsa

These Seared Scallops with Mango Salsa is served on a bed of creamy coconut rice for a meal that will have you longing for the tropics!
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dinner, Lunch
Cuisine American
Servings 4
Calories 383 kcal


For the Seared Scallops

  • 1 pound jumbo scallops, thawed
  • salt and pepper
  • 1 tablespoon avocado oil
  • 1 recipe of coconut rice (see notes for link)
  • extra lime wedges and cilantro

For the Mango Salsa

  • 2 mangos, diced
  • 1 small red bell pepper, diced
  • ½ red onion, seeded and diced
  • 1 jalapeno, seeded and diced
  • 2 limes, juiced
  • handful of cilantro, chopped
  • salt to taste


For the Seared Scallops

  • Prep the scallops by drying them well with paper towels. Generously sprinkle them with salt and pepper.
  • Heat a large nonstick skillet to high heat and add the avocado oil. Once the pan is hot add the scallops to the pan in batches. Don't overcrowd. Allow the scallops to cook 2-3 minutes on each side. Don't move them or you will disturb the searing process. The scallops are done when the are clear and opaque. Set the scallops aside.

For the Mango Salsa

  • Mix all the ingredients together in a bowl and toss. Salt to taste.

Finishing Touches

  • Add a bed of coconut rice to your plate. Top with the mango salsa and seared scallops. Serve with the extra lime wedges and cilantro.


Serve with my 3 Ingredient Coconut Rice.  It's creamy and delish!


Calories: 383kcalCarbohydrates: 70gProtein: 16gFat: 5gSaturated Fat: 1gCholesterol: 20mgSodium: 339mgPotassium: 521mgFiber: 4gSugar: 17gVitamin A: 2106IUVitamin C: 91mgCalcium: 47mgIron: 1mg
Keyword Seared Scallops with Mango Salsa
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