Tropical Mango Salsa Scallops

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paulscape 0

"A hint of Maya and a hint of the south Pacific combine to create a wonderful summer starter! You want lots of lime juice in there! It matches so well with chile pepper and mango. If you can't find mangoes, guava fruit also works well!"
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35 m servings 297 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Arrange the potato slices on a large plate. Cook in microwave on High until tender about 3 minutes.
  2. Heat 1/4 cup olive oil in a skillet over medium heat. Add the potatoes to the skillet, season with the salt and pepper, and cook in the hot oil until golden on both sides, about 5 minutes. Set aside on a plate lined with paper towels to drain.
  3. Stir the mango, onion, chives, tomato, red chile pepper, garlic, and lime juice together in a bowl.
  4. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the scallops in the hot oil until browned on the bottom, about 2 minutes. Turn and cook for 1 minute longer.
  5. Remove scallops and place each individual scallop on top of a potato chip as a base, then smother liberally with the salsa. They should be big enough to cut up with a knife or put into the mouth whole.


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I made this for my usual Saturday night family gathering and it was a big hit! They all loved it. I will be making this again. The only change I made was I used a sweet Vidalia onion instead of ...

Refreshing and light. I made this as a main dish but it works better as an appetizer. I love the mango, lime and salt flavors together.

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