Reviewed: Feb. 29, 2012

The Mango Salsa was excellent. I seared the Scallops in a small amount of butter. It definitely took longer than 2 minutes per side. I did add extra lime juice and mango to the salsa.

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Reviewer:

fooddog45

Reviewed: Jun. 10, 2011

So fresh & so delicious!

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Reviewer:

Gina

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Cooking Level: Expert

Reviewed: Feb. 18, 2011

This was a good dinner with a tropical feel. I will use less Jalepno next time.

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Reviewer:

Debra Vicker

Cooking Level: Intermediate

Home Town: Palos Hills, Illinois, USA

Living In: Bolingbrook, Illinois, USA

Reviewed: Mar. 22, 2010

Absolutely amazing! I would suggest adding mandarin oranges, a bit more jalapenos (to up the kick), chili powder and ginger powder.

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Reviewer:

ZoeY36918

Reviewed: Mar. 19, 2010

Sorry, this turned out bland and...just not very good to us. Not sure why. Won't make again.

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Reviewer:

ABROTHERS

Cooking Level: Beginning

Home Town: Wilmington, North Carolina, USA

Living In: Apex, North Carolina, USA

Reviewed: Jan. 29, 2010

Excellent! It was just what I was looking for. The salsa is similar to one that I was trying to duplicate from a local restaurant and it was perfect! My only change was to add a tablespoon of honey because the fresh pineapple I had wasn't very sweet. Regarding the scallops - I always soak in milk while I prep the rest of my dinner. It helps remove any fishy taste. (Make sure they are dry when you put into the pan or they will splatter.) You need to heat a fry pan on high heat and sear the scallops for about 3-4 min per side depending on how rare you like your seafood. (2 min isn't enough for me.) By cooking on high heat, you get a golden almost caramelized exterior with a nice soft interior. I made jasmine rice and served with the scallops and a large spoonful of the salsa. My husband went back for seconds and even my picky kids liked it. A keeper for sure! Thank you!

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Reviewer:

apc

Reviewed: Dec. 5, 2009

Hubs and I frequent a lot of restaurants in Southwest Florida where dishes like this are routinely served. This is as good or better as we've had in any of them. I dredged the scallops lightly in flour before sauteeing them and backed off on the cilantro to about one tablespoon, which was plenty. I served this on plates garnished with a spicy remoulade sauce and a lemon garlic aioli alongside a basic, parsley rice. It was simply wonderful. Colorful, fresh and delicious. I'm looking forward to having the leftover salsa with crab cakes tomorrow night!

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Sep. 24, 2009

The tropical salsa was a huge hit!

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Reviewer:

Jeff J Gates

Reviewed: Aug. 30, 2009

This was big hit! My husband does not really like scallops but he loved this dish. I also did not bread the scallops - just seared them. Will make again.

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Reviewer:

jannett30

Reviewed: Jul. 24, 2009

Living on an island, with access to some fresh, tasty seafood, I am always looking for new ways to prepare fish and shellfish. This tropical salsa recipe was AMAZING as is. I especially loved all the cilantro. It was a big hit with DH as well, and I'll be making this again soon. Thanks for the recipe!

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