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Pan-seared Scallops on Sweet and Spicy Mango Salad

4 Servings

Nutritional Facts Per Serving

13.5 g
20.9 g
2.9 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 213
  • Fat 9.6 g
    • Saturated   1.1 g
    • + Trans 
  • Cholesterol 19 mg
  • Sodium   279 mg
  • Carbohydrate 20.9 g
    • Fibre   2.9 g
    • Sugars  
  • Protein 13.5 g
    • Vitamin A 38 %
    • Vitamin C 90 %
    • Calcium 7 %
    • Iron 11 %


Combine the first eight ingredients for the salad in a medium bowl. Add the mango slices and toss to coat. Store in the fridge until the scallops are ready.

Heat the oil for the scallops in a non-stick skillet set over medium-high heat. Season the scallops with salt and white pepper, add them to the skillet, and cook 2 minutes per side, or until just cooked through. Sprinkle with lime juice and then remove from heat. Divide the leaf lettuce among four plates. Top with the mango salad and then the scallops. Garnish with lime slices and serve.

Recipe Options: Top the mango salad with peeled, large prawns instead of scallops. Cooking time and technique remain the same. If you don't like spicy foods, simply omit the Asian-style chili sauce from the recipe. If you like cashews, replace the peanuts with an equal amount of roasted, unsalted cashews.

Serving Suggestions

Prepare a dazzling three-course summer meal by serving this salad as an appetizer.

Follow-up the salad with entrée and dessert from our website recipe collection, such as Spanish-style Chicken Breasts or Mexican-style Pork Side Ribs with Coffee Barbecue Sauce, and Citrus and Cardamom Scented Strawberries or Double Cherry Cheesecake with Milk Chocolate Sauce.

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