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Last week, I was a bit of a slacker in the cooking-dinner department. I just couldn’t tear myself away from the 90’s hairstyles and MC-Hammer pants on Saved By The Bell. Or my comfy couch and college XXXL sweat pants. I am such a lady.

That guy I live with was feeling deprived. After a few days of listening to his whining over a lack of  pre-made lunches and dinners, I got back to my regularly scheduled program.

I did feel a bit bad. I was long out of creative, tasty dinner ideas for the last few weeks, and subjected The Protein King to dinner after dinner of chicken and burgers. He didn’t really complain, but . . .

I wanted to spice things up.

So, I made this fantabulous scallop dish.

As I scurried around the kitchen in my sweatpants and an equally as large sweatshirt, I knew I was bringing sexy back with this dish.

It was very delicious. We had it with some Carba Nada pasta, and that stuff is just as tasty!

I carmelized some mango, cabbage, and shallots with my favorite balsamic vinegar. Mark my words folks: I enjoyed this slaw and will eat it again. And it includes a vegetable.

I had never had red cabbage, or any cabbage for that matter. You would think that red cabbage would appeal to me, given it’s beautiful purple color and my immature, flaky mind that lives for all thinks bright and glittery.

 

Seared Scallops with Carmelized Mango Slaw

1 lb fresh scallops

1/8 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon garlic powder

4 tablespoons olive oil

1/2 mango, sliced very thin

1/4 red cabbage, sliced very thin

1 shallot, sliced

1/3 cup balsamic vinegar

Season scallops with salt, pepper, and garlic powder. Heat a skillet on medium-high heat and add 2 tablespoons olive oil. Once hot, add scallops. Let cook on each side until brown, about 4 minutes.

In a separate skillet, heat 2 tablespoons olive oil on medium heat. Add mango, shallots and cabbage. Cook for about 8-10 minutes, stirring occasionally. Add balsamic vinegar and cook for 5 minutes. Season with salt and pepper if needed.

Top mango slaw with scallops. Add rice or pasta on the side.

Needless to say, my hubby was equally as pleased with this dish. The scallops were incredible over the sweet slaw.  I’m sure now he is just hoping I get rid of those gosh-awful sweats. . .

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58 Responses to “Seared Scallops with Carmelized Mango Slaw.”

  1. #
    51
    Cara — February 8, 2010 @ 4:31 pm

    how beautiful, and delicious sounding! And, I’m totally going to check out that pasta right now.

    Reply

  2. #
    52
    PippaPatchwork — February 10, 2010 @ 11:10 am

    Oh that looks SO good! I think this is officially my favorite food blog.

    Reply

  3. #
    53
    Alexandra Martin — June 2, 2013 @ 1:02 pm

    I made this for dinner the other night and it was DELICIOUS!!! My housemates were all commenting on how great it smelled while cooking too. :) Can’t wait to cook other dishes from your blog!

    Reply

  4. #
    54
    C.A.H. — August 22, 2013 @ 12:25 am

    I just wanted to clarify, the slaw should cook a total of 13 minutes (rather than the 5 minutes w/balsamic vinegar coming out of the 8), right?

    Reply

  5. #
    55
    Will — February 15, 2014 @ 6:04 pm

    Is there an ingredient missing or is the picture wrong? What is the white triangle piece of food in the the right hand corner of the picture ? It looks like raw apple or pear ? Going to make this this weekend…..looks so yummy. :)

    Reply

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